Aromatic Garlic & Herb Bruschetta with Carrot Hummus, Tomato and Pickled Courgette
Servings 20
Difficulty Beginner
Total Time 1 hour COOK MODE
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INGREDIENTS
- 20 x bruschetta
- 500g carrots, peeled and cubed
- 2 Tbsp (30ml) olive oil
- 2 Tbsp (30ml) Hinds Spices Aromatic Garlic & Herb
- 100g rosa tomatoes, sliced in half
- ½ x 400g can of
Rhodes Quality Chickpeas in Brine - 100ml olive oil
- 30g sliced pickled courgettes
METHOD
- Preheat the oven to 180°C.
- Place the carrots onto a roasting tray, drizzle with 1 Tbsp of olive oil and sprinkle over Hinds Spices Aromatic Garlic & Herb. Roast for 45 minutes.
- Place the tomatoes onto a roasting tray, drizzle with olive and season. Roast in the preheated oven for 15 minutes.
- Place the roasted carrots into a blender with the drained chickpeas and olive oil and blend until smooth. Season to taste.
- Spoon onto bruschetta, top with roasted tomato and pickled courgette.
