Baking hummus is a real revelation, as it takes the already amazing flavours up to a whole new level. A real party pleaser if ever there was!
While the topping/hummus combinations are seemingly endless, being fans of Indian food, we took our cue from palak paneer in deciding to go with Masala Hummus, feta cheese, and tomatoes.
Ingredients
- 1 220g pot Hippidippi Masala Hummus
- 1 tbsp olive oil
- 1 handful cherry tomatoes, quartered
- 4 slices sun-dried tomatoes
- 2 tbsp of feta cheese
- 200 ml vegetable oil
- 1 handful basil and coriander (cilantro)
- Salt and pepper
- Bread of choice (our pita breads, we hope!)
Instructions
- Preheat oven to 180C (350F)
- Spread Masala Hummus evenly in a small baking dish (ours was 19x13cm)
- Top with cherry tomatoes, sun-dried tomatoes and feta cheese
- Drizzle with 1 tbsp of olive oil
- Bake for 20-25min
- Heat 200ml oil in a small pan until hot. Fry herbs for 5-10 seconds, remove from oil, and dry on a paper towel. The herbs will go transparent and crisp up as they dry. Season with salt.
- Take out hummus bake from oven, top with crispy herbs, season with salt and pepper to taste.
- Enjoy while hot!
