If you've got a glut of tomatoes left over from summer, this is a great way to use them up.

Prep: 10 mins | Cook: 25 mins | Serves: 6

Ingredients

• 500g mixed tomatoes
• 4 cloves of garlic
• 175g roasted red peppers from a jar (drained weight) (I used Odysea)
• 2 tsp Goat Rodeo Goods Salty B*tch Kimchi Salt, plus extra to garnish
• 1 tbsp vinegar
• 2 tbsp olive oil 240g chickpeas (drained weight - I use Bold Bean)
• 30g tahini
• 1 small clove of garlic
• 30g ice
• 3/4 tsp salt
• 45g extra virgin olive oil
• 1/2 tsp pepper

Method

1. Preheat the oven to 220C. Cut the tomatoes until even in size (cherry tomatoes in halves larger ones in quarters or sixths).
2. Peel and finely slice the garlic.Cut the peppers into long strips. Add everything into a roasting pan large enough to fit everything across one layer then add the Kimchi salt, vinegar and oil, toss together then roast for 25-30 minutes or until everything is soft, falling apart and beginning to colour.
3. Set aside to cool down.
4. While the veg is roasting make the hummus.Put all the ingredients into a food processor and blitz on a high speed until you have a silky dip. Spoon the hummus onto a plate and spread to the edge creating a hollow in the middle.
5. Spoon the tomatoes and peppers into the middle along with their juice. Sprinkle some more of the kimchi salt on top along with a little more pepper and some thyme if you like. Serve with flatbread or crackers.