Tuscan ‘Panzanella’ with Sweet Chili Hummus slices


  • 12 slices of sweet chili hummus
  • 10 mixed cherry tomatoes
  • 1 red onion
  • 20 g basil pesto
  • 50 ml wine vinegar
  • 20 g sugar
  • Dried bread cut into cubes
  • 50 ml extra virgin olive oil
  • Salt
  • Pepper



  1. Bring the vinegar to boil adding the sugar and a pinch of salt
  2. Thinly cut the red onion and put it in the vinegar
  3. Cook for 20 seconds, turn off the heat, leave to cool then drain 
  4. Slice the tomatoes and dress them with oil, salt and pepper
  5. Toast the cubes of dried bread



Put the sweet chili hummus slices on the bottom of the plate

Add the tomatoes and the toasted bread

Arrange the sweet and sour onions on top and season with basil pesto


Buon Appetito!