White bean hummus with candied tomatoes

Serves 6-8

Candied tomatoes

600g (2 packs) ZZ2 Romanita tomatoes, halved

45ml (3 tbls) olive oil

several stems of each, thyme and oregano

¼ tsp dried red chilli flakes

5ml (1tsp) brown sugar

salt and pepper

Hummus

400g tin cannellini beans, rinsed and drained

400g tin chickpeas, rinsed and drained

45ml (3 tbls) tahini

1 clove garlic

5ml (1 tsp) ground coriander

zest of half a lemon plus 40ml juice

30ml (2 tbls) olive oil

30-45ml cold water

salt and pepper, to taste

Pita breads

3 white pita breads, split

30ml (2 tbls) olive oil

5ml (1 tsp) oregano

Preheat the oven to 200 C. Line a roasting tin with foil and spray with non-stick cooking spray. Spread the tomatoes onto the tin, drizzle with olive oil and season with salt and pepper. Scatter over the chilli and tuck the herbs in between. Roast for 45 minutes. Sprinkle the tomatoes with sugar and roast for another 5 minutes.

For the hummus, place all the ingredients in a blender and blitz until smooth and creamy.

Arrange the pita breads on a baking sheet and brush with olive oil.  Season with salt and oregano and bake for 15 -18 minutes until crisp and golden. Snap into shards.

Spread the hummus onto a serving plate. Pile the tomatoes on top and drizzle with a little extra olive oil, if you like. Serve with warm pita shards.