Hands up who loves a quick and easy lunch. This hummus and tomato bruschetta is bursting with flavour and ready in less than 20 mins.

Prepped the hummus and marinade for the tomatoes with the deliciously fruity 100% Italian extra virgin olive oil from @waitroseandpartners. What’s your fave way to use olive oil? Aside from using it in hummus, I love dunking bread in olive oil and balsamic vinegar too, so lush. A good quality olive oil is essential in my kitchen – this one is the perfect balance of fruity, bitter and peppery flavour, you can taste when it’s from the hills of Italy. Recipe below.
Hummus and tomato bruschetta (serves 2)
1 tin chickpeas
1/8 cup aquafaba (liquid from the tin of chickpeas)
1/4 cup @waitroseandpartners 100% Italian extra virgin olive oil
1 tbsp tahini
1 tsp cumin seeds
2 cloves garlic
1 lemon, juiced
1/2 tsp sea salt
Tomato Bruschetta
4 slices sourdough
1 clove garlic
1 cup cherry tomatoes, halved
small bunch basil, chopped
2 tbsp @waitroseandpartners 100% Italian extra virgin olive oil
pinch sea salt
Add cherry tomatoes, basil, olive oil and sea salt to a small bowl. Stir well and allow to marinade for 10 mins.
Add all hummus ingredients to a food processor and blitz until smooth. Taste and adjust as required, adding more lemon juice or salt as needed. Toast or grill sourdough and rub with the clove of garlic.Top with hummus and marinated tomatoes.