Ingredients
- 500g cherry tomatoes
- 1tsp olive oil
- Sea salt
- 1 tin chickpeas
- 2tbs chickpea water, also called aquafaba, from the tin
- ¼ preserved lemon
- 1 small clove garlic
- 2-3tbs tahini
- Pinch cumin
- Juice of 1 lemon
- 4 ice cubes
- 2tbs fresh thyme, parsley or dill
- 1tsp harissa paste
- 2tbs olive oil
- 1tsp za’atar
- 4 flatbread
- 8 skewers
1 Soak the skewers in water for an hour prior to placing on the barbecue if they are wooden.
2 Preheat the barbecue. Thread the tomatoes onto the skewers and rub a little olive oil and sprinkle salt over them. Place on the hot grill and watch carefully, turning after a few minutes once they begin to blister. You don't want them to overcook so that they burst. Set them aside. You can also do this in a frying pan or under the grill.
3 Make the hummus by placing the chickpeas, aquafaba, preserved lemon (flesh and peel), garlic, lemon juice, tahini, cumin and ice cubes into a Nutribullet cup or similar high-speed blender. Blitz until smooth.
4 Taste for seasoning. Spread the hummus out on to a large serving plate or four individual plates.
5 Mix the harissa paste with the olive oil and drizzle it over the hummus. Sprinkle over the za'atar. Place the tomato skewers on top and serve with warm flatbread.
