Tomato Halloumi Skewers with Hummus Dip

Ingredients

• 200 g chickpeas (canned)
• 1 Garlic clove
• Salt
• 1 tbsp tahini (glass)
• 1 tsp lemon juice
• ground cumin
• 2 tbsp olive oil
• 1 tsp freshly chopped parsley
• 400 g halloumi
• 250 g cocktail tomatoes (yellow and red)
• 4 tbsp olive oil
• 1 tbsp Lemon Juice
• 1 tbsp freshly chopped parsley
• Salt
• chili flakes
• 1 tsp harissa

Instructions

1. 1.

   Drain the chickpeas in a sieve and rinse under cold water. Set aside some chickpeas for garnish. Puree the rest with an immersion blender until smooth. Peel, mince, and grate the garlic clove with salt. Add to the chickpeas along with tahini, lemon juice, cumin, and 1–2 tbsp olive oil; stir into a creamy consistency, adding cold water if needed. Season with salt. Transfer hummus to a bowl, press a shallow well in the center, drizzle remaining oil, top with reserved chickpeas, and sprinkle parsley.

2. 2.

   Cut halloumi into bite‑sized cubes. Wash and drain tomatoes, then skewer alternating pieces of cheese and tomato on wooden sticks. Mix olive oil, lemon juice, and parsley; season with salt and chili flakes. Brush skewers with the seasoned oil and grill, turning occasionally, until golden brown (about 5–6 minutes). Finish by brushing a touch of harissa.

3. 3.

   Serve with hummus and optionally grilled pita bread.