Jo Harding's Sundried Tomato And Hummus Toasts

Prep: 15_minutes


4 slices sourdough, toasted

120g hummus

40g Biona Sundried Soft Tomatoes

8 Biona Italian Pitted Green Plives 

1 tbsp fresh basil, thinly sliced

1 tsp everything bagel seasoning

Drizzle of Biona Extra Virgin Olive Oil

For the hummus (makes 360g)


1x 400g can Biona Chickpeas 

2 tbsp Biona White Sesame Tahini  

1 small clove garlic, roughly chopped

2 tbsp lemon juice

1/4 tsp flaked sea salt

Pinch of cracked black pepper

2 tbsp cold water

1 tbsp Biona Extra Virgin Olive Oil


  1. Drain chickpeas into a sieve and rinse. Add to pan of water, bring to the boil and simmer for 8 mins.
  2. Drain + rinse with cold water. Place chickpeas in-between strong kitchen and keep rubbing the chickpeas to roughly remove skins.  You don’t need to be too fussy here, just remove most as this will make the hummus so SMOOTH!
  3. Place chickpeas along with the other hummus ingredients (except the water) in a food processor with an S blade and blitz for 5 mins until super smooth. Add 2 tbsp of water, olive oil and blitz for 1 min. Transfer to a bowl and chill in the fridge.
  4. Spread hummus on toast, top with sun-dried soft tomatoes, olives, basil, everything bagel seasoning and olive oil. 

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