• 2 x 130g punnet Sweet Berry Truss Tomatoes
  • 1 small red onion, finely chopped
  • 400g hummus
  • 1 tsp lemon juice
  • 1 tbsp olive oil
  • Handful flat leaf parsley, finely chopped
  • 1 tbsp dukkha
  • 1 packet pita bread pockets, lightly toasted
  • Additional olive oil for serving
  • 425g can chickpeas, well drained
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Author of this recipe

Costa Tomatoes

Costa Tomatoes

Grower / producer

We simply love fresh Australian vine-ripened tomatoes! Read more
An easy go-to share plate for when your entertaining or a healthy snack to share with friends! 
Vibrant Sweet Berry Truss tomatoes have a beautiful berry shape, coupled with an incredible balance of sweet flavour and soft flesh. The ultimate entertainer, these distinctive bite-size tomatoes are ideal for creating delicious canapés or as a stunning addition to antipasto platters, cheese boards and gourmet salads. 
Total votes: 4


1. Preheat oven to 190°C. 
2. Place chickpeas in a mixing bowl. Top with spices, oil and toss to combine.
3. Spread on a baking tray and bake for 20 - 25mins or until golden brown. Set aside.
4. In another bowl mix hummus with olive oil and lemon juice to create a smooth consistency.
5. Spread thickly on a large serving platter and top with spiced chickpeas, red onion and parsley.
6. Quarter each Sweet Berry Truss tomato, place on top of the hummus and lightly season with dukkha.
7. Finely drizzle with olive oil before serving. 
8. Serve with lightly toasted pita bread.

Tips from the author

This recipe serves 6-8 people as a dip. 

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