For the hummus:
For the hummus:
Preheat oven to 200°C. Place the cherry tomatoes on a roasting tray, drizzle with olive oil and season with salt & pepper. Roast the tomatoes in the oven for 25 minutes until blistered and cooked through.
To make the hummus, place the chickpeas and baking soda in a saucepan and cover with cold water. Bring to the boil and cook for about 20 minutes. Drain and rinse under cold water. Place the garlic, lemon juice & tahini in a food processor and blitz until smooth and creamy. Add the cumin, salt & drained chickpeas and blend until smooth. While the food processor is still running, slowly drizzle in the olive oil. For an extra creamy texture add a few tablespoons of iced water.
Brush the sliced turkish bread with oil and grill on both sides until lightly golden.
Spread each toast with a generous spoonful of hummus and top with 4 roasted cherry tomatoes. Sprinkle with dukkah, feta & microherbs.
