Roasted Tomatoes with Cannellini Bean Hummus

Method

1. Cut the oxheart tomatoes into slices 1.5–2 cm thick.
2. Heat a pan with a drizzle of olive oil and arrange the tomato slices. Let them roast without moving them too much until a crust forms (about 20–23 minutes).
3. Meanwhile, prepare the hummus: in a bowl, combine the precooked cannellini beans, two ice cubes, two tablespoons of tahini, the juice and zest of a lemon, a small clove of garlic, a splash of water, a drizzle of olive oil, salt, and pepper. Blend with an immersion blender until smooth.
4. Add the capers and coarsely chopped sun-dried tomatoes to the hummus and stir.
5. When the tomatoes are ready (golden crust), flip them and cook for another minute on the other side. Then season with salt and pepper.
6. Heat the bread in a pan with a drizzle of olive oil.
7. To serve: spread the hummus on a serving plate, place the roasted tomatoes on top, add extra capers and sun-dried tomatoes, tear fresh basil and mint leaves over, and finish with a drizzle of olive oil.
8. Serve with the toasted bread.