Ingredients
Pita chips
- 500 g pita chips cut in triangles
- 150 ml olive oil
- 1 tsp salt
- 1/8 tsp garlic powder
Olive tapenade
- 10 purple olives chopped in tiny cubes
- 10 green olives chopped in tiny cubes
- 6-8 basil leaves cut in strips
- 1 tbsp olive oil
Roasted cherry tomatoes
- 15 cherry tomatoes
- to taste salt
- drizzle olive oil
Hummus
- 350 g chickpeas cooked and peeled
- 2 tbsp lime juice
- 100 ml olive oil plus more if needed to loosen texture
- 4 tbsp tahini
- 1 garlic clove, finely grated or chopped
- to taste salt and pepper
Also to decorate
- Almond slices
Instructions
Pita chips
- Mix everything evenly in a bowl and pop it in a preheated oven at 180C for 10-20min or until golden.
- Let cool.
Cherry tomatoes
- Add olive oil and salt to the cherry tomatoes and put in the oven at 180 until it starts to get golden and breaks down.
- Let cool.
Olive tapenade
- MIx everything in a bowl.
Hummus
- Put everything in the food processor and process until it's nice and smooth. Remember to scrape down the sides of the container so you don't have any un-processed bits.
- Serve on a large plato or board spreading out the hummus and putting the other ingredients nicely on top.
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