Hummus with Roast Tomato, Pepper and Olive Topping

A summery sharing recipe from Yarrow Cookery School in East Lothian

This hummus with roast tomato, pepper and olive topping is exactly the sort of food we love to serve at Yarrow. It is simple, generous and full of flavour, the kind of dish that works beautifully for a late lunch, an early evening outside, or placed in the middle of the table with warm flatbreads, grilled chicken and a few other salads.

The hummus itself is smooth and light, made with chickpeas, tahini, lemon, garlic and a little cumin. The topping brings sweetness from roasted tomatoes and red pepper, saltiness from olives, and freshness from torn basil.

We make a version of this as part of our Flatbread Feasts class at Yarrow Cookery School, where guests spend the day making flatbreads, dips, seasonal dishes and generous sharing food before sitting down to eat together.

If you are looking for a cookery class near Edinburgh, a food experience in East Lothian, or a relaxed day trip from Edinburgh, this is very much the style of food we love to cook here.

Yarrow Cookery School is based at Longniddry Steading in East Lothian, just 18 minutes by train from Edinburgh, surrounded by countryside, coastline and some of Scotland’s most beautiful beaches.

Why add ice to hummus?

One of the small tricks we love is adding a few ice cubes while blending the hummus. It helps make the texture lighter, smoother and more aerated. It is a tiny detail, but it makes a real difference to the finished dish.

Hummus with Roast Tomato, Pepper and Olive Topping

Ingredients

For the hummus

• 1 x 400g tin chickpeas

• 1 tsp ground cumin

• 50g tahini

• 50ml water

• 1 large garlic clove, crushed

• 1 tbsp lemon juice, roughly the juice of half a lemon

• 30g ice

• ½ tsp salt, plus ¼ tsp salt for blending

  
  

For the topping

• 1 large red pepper

• 150g cherry tomatoes, halved

• 1 small garlic clove

• 50g pitted olives (optional)

• 1 tsp red wine vinegar

• Salt and pepper

• Torn basil

• Olive oil

  
  

Method

1. Preheat the oven to 220°C fan.

   
   

2. Lightly oil the centre of a baking tray and place the pepper halves skin-side up on the tray. Lightly coat the pepper skins with olive oil, then roast for 10 minutes.

   
   

3. While the pepper is cooking, lightly season the halved tomatoes and garlic with salt and pepper, then coat them in olive oil.

   
   

4. After 10 minutes, add the tomatoes and garlic to the baking tray and cook along with the red pepper for a further 6 minutes. Remove from the oven and set aside to cool.

   
   

5. Once cool, roughly chop the red pepper. Add the tomatoes, pepper and garlic to a bowl with the chopped olives and red wine vinegar.

   
   

6. Drain the chickpeas, then place them in a saucepan with the ground cumin, 200ml water and ½ teaspoon of salt. Bring to the boil, then simmer over a medium-low heat for 10 minutes. Drain.

   
   

7. Add the drained chickpeas to a food processor with the tahini, 50ml water, crushed garlic, lemon juice, ¼ teaspoon of salt and the ice. Process for 2 to 3 minutes until aerated and completely smooth. Season to taste, then leave to cool in the fridge.

   
   

8. Spread the hummus out on a plate and top with the tomato, pepper and olive mix. Finish with freshly torn basil and a drizzle of olive oil.

   
   

9. Serve with warm flatbreads, good bread, grilled vegetables or as part of a larger summer table.

   
   

A recipe from our Flatbread Feasts class

This recipe is inspired by our Flatbread Feasts class at Yarrow Cookery School.

In the class, guests make flatbreads, dips, seasonal sides and generous sharing food before sitting down together around the table. It is relaxed, hands-on and full of the kind of food that works beautifully for gathering. If you are planning a day trip from Edinburgh, looking for things to do in East Lothian, or searching for a cookery class in Scotland, we would love to welcome you to Yarrow.

Yarrow Cookery School public gardens at Longniddry Steading, 18 minutes from Edinburgh

Visit Yarrow Cookery School

Yarrow Cookery School is set within the restored Longniddry Steading in East Lothian, close to the coast and just a short journey from Edinburgh. Our classes are designed to be welcoming, relaxed and memorable, whether you are joining us for a day of bread making, a seasonal Field to Fork class, a Flatbread Feast, or a private group experience.

Explore our upcoming cookery classes here: www.yarrowcookeryschool.com

Find out more about private events and group experiences here: https://www.yarrowcookeryschool.com/groupcookeryclass