Print Options:

Roasted Hummus with Pineapple Zucchini Salsa

Yields1 ServingPrep Time15 mins

For the hummus
 400 g Chickpeas
 1 cup Extra Virgin Olive oil
 2 Garlic
 1 tsp Ground Cumin
 ½ tsp Spanish Paprika
 ½ tsp Salt
 ¼ tsp Pepper
For the Pineapple Zucchini Salsa
 ½ cup Pineapple, minced
 ½ cup Zucchini, minced
  cup Tomato, minced and deseeded
  cup Red Onions, minced
 1 Cilantro, chopped
 2 tbsp Lemon extract
 1 tbsp Extra virgin Olive oil
  tsp Lemon Zest
  tsp Salt
 1 Small size Pita Bread, quartered
For the hummus

Using a preheated Breville Smart Oven Pro, drizzle 1 tbsp spoon of extra virgin olive oil in the roasting pan. Add the chickpeas, garlic cloves season with salt, pepper, cumin, and drizzle with extra virgin olive oil. Roast for 10 mins under 175 Deg C.


Once done roasting, transfer the chickpeas and garlic into the jug of Breville Kinetix Pro blender. Add remaining olive oil, paprika, salt and pepper and process until smooth. Transfer into a bowl.

For the Pineapple Zucchini

Wash the zucchini and tomatoes thoroughly. Mince it together with pineapples,red onions and cilantro.


In bowl mix all the minced veggies, drizzle with olive oil, lemon juice and season it with salt and lemon zest. Mix all together until well incorporated.

Top the salsa on the hummus dip and drizzle with extra virgin olive oil.
Best served with pita bread or crackers.