Delightful warm tomatoes and chickpeas served on garlicky whipped feta, perfect for a summer small plates dinner or drinks party. Roasted San Marzano tomatoes with juicy flavor complement the creamy feta and chickpeas beautifully.
1: Preheat the oven to 200C.
2: Place the san marzano tomatoes in a roasting tin and drizzle generously with olive oil and salt.
3: Roast the tomatoes in the oven for about 20-25 minutes until they burst open.
4: In a food processor, blend the feta, greek yoghurt, garlic, and a pinch of salt until smooth.
5: Once the tomatoes are done, stir in the drained chickpeas and let cool slightly.
6: Swirl the whipped feta on a plate to create a well.
7: Place the roasted tomatoes and chickpeas in the well.
8: Drizzle with the juices from the tomatoes and top with fresh basil and pepper.
