Homemade: tomato confit and chickpea hummus

We have extra menus for sourdough baking workshop this year -tomato confit and chickpea hummus.

We made sweet potato hummus many time during workshops last year when our farmers had bumper harvest of sweet potatoes.

I thought tomato confit will go well with the bread, hummus and soup, plus I found beautiful cherry tomatoes at Justlife a day before the workshop. So let's do it!

I prepared it with fresh cherry tomatoes, Thai basil leaves from Kongsi garden, a pinch of brown sugar (for caramelizing), a pinch of sea salt to taste, some crushed garlic and olive oil to cover all the ingredients in the baking pan.

Then I baked it in the oven for 1.5 hours at 180°C.

Beautiful!

Then we made hummus.

Chickpea soaked overnight-cooked-skin removed (to have a smoother hummus), tahini, garlic paste, sea salt, lemon juice, olive oil.

Fresh hummus (more olive oil and Thai basil leaves added) with sourdough focaccia is one of the best combination.

Our lunch feast!

All organic and plant based.