2 Mucci Farms Mini Eggplant, diced
3 tbsp olive oil, divided
1 tsp smoked salt or sea salt
1 (255g/9oz) clamshell Mucci Farms Cherto™ Gourmet Tomatoes
1 (540ml) can chickpeas, rinsed and drained
1/4 cup tahini
Juice of 1 large lemon
3 cloves garlic
Za’atar seasoning (optional)
olive oil to drizzle
Preheat oven to 400°F
In a medium bowl, combine diced eggplant with 2 tbsp oil and salt. Arrange in a single layer on a parchment lined baking sheet. Roast on bottom rack for 12-15 minutes until soft and tender.
Halve Cherto tomatoes and toss with 1 tbsp oil. Arrange in a single layer in a baking dish. Roast on top rack for 10 minutes. Let cool.
In the bowl of a food processor, add eggplant, chickpeas, tahini, lemon juice, and garlic. Process until smooth.
Spoon hummus into a bowl and top with roasted Cherto tomatoes, a liberal drizzle of olive oil and sprinkling of Za’atar seasoning. Serve with pita, pita chips and/or assorted veggies.
