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30 Mar, 2021

Farinata with hummus and roasted tomatoes



For the farinata:

  • 150g gram flour (chickpea flour)
  • 250ml lukewarm water
  • 3 tbsp olive oil
  • 3 sprigs of rosemary, leaves picked and finely chopped
  • Salt and cracked black pepper

For the hummus

  • 400g tin chickpeas
  • 2 tbsp olive oil
  • 2 tbsp tahini
  • Pinch of salt

For the roasted tomatoes

  • 200g cherry tomatoes
  • 4 fat cloves garlic
  • 1 tbsp olive oil


  1. Preheat the oven to 220 degrees on the grill setting.
  2. To make the farinata batter, put the gram flour, chopped rosemary, water, a teaspoon of salt, a generous grind of black pepper and half of the oil in a large mixing bowl. Whisk until well combined then set aside to thicken for 20 minutes.
  3. Meanwhile, make the hummus. Put the chickpeas and half the water from the can in a food processor along with the oil and tahini and add a good pinch of salt. Blitz until silky smooth and fluffy.
  4. Heat the oven-safe, heavy-based pan in the oven for five minutes. Once it's hot, coat the base and sides with the remaining olive oil. Whisk the batter then pour into the pan. Place under the grill for 10-15 minutes until golden brown.
  5. Meanwhile, place the tomatoes on a lined baking tray. Crush the garlic with the skin on using the palm of your hand and pop them on the tray too. Then drizzle in olive oil and season. Roast in the oven for 15 minutes until soft and blistered.
  6. To serve, smother the hummus over the farinata and top with the tomatoes. Serve as a starter or with a green salad for a lunch or dinner.