Cannellini bean and red pepper hummus with confit cherry tomatoes and feta
Instructions
Place the peppers on a baking tray lined with baking paper; bake them at 200°C for about 35–40 minutes (they can also be cooked in an air fryer at 200°C for about 25–30 minutes).
Turn the peppers occasionally and, if necessary, extend the cooking time by a few minutes.
Remove them from the oven and place them immediately in a food storage bag; after 15 minutes, take the peppers out of the bag, remove the skin and stalk, and discard the inner membranes and seeds.
Blend the peppers with the well-drained beans, add the peeled garlic, tahini, basil and extra virgin olive oil, and start blending; season with salt and pepper and add the lemon juice (adjust the amount to taste).
Blend the ingredients until you have a smooth, creamy consistency and chill in the fridge for at least 1 hour.
Prepare the confit cherry tomatoes: preheat the oven to 160°; rinse the cherry tomatoes under running water, pat them dry and cut them in half; arrange them on a baking tray lined with baking paper and season with sugar, oregano, salt and pepper to taste, and 2–3 tablespoons of extra virgin olive oil.
Bake for about 90 minutes, remove from the oven and set aside.
Serve the hummus with the confit cherry tomatoes and top with crumbled feta, fresh basil and sesame seeds.
Ingredients for 4 people
For the hummus:
For the confit cherry tomatoes:
To garnish:
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