Chef Megan Mitchell

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Hummus with Heirloom Tomatoes

Hummus with Heirloom Tomatoes

Ingredients

  • 1-15 oz. can organic garbanzo beans, drained and rinsed
  • 1/2 cup tahini
  • 1 small lemon, juiced
  • 2 garlic cloves, grated on a microplane zester
  • 1 tbsp. extra virgin olive oil, plus more for drizzling
  • 1 tsp. kosher salt
  • 1 tsp. cumin
  • 4-6 tbsp. cold water
  • 1 large heirloom tomato, 1/4-inch dice

Directions

  1. Begin by removing the outer shell/skin from the garbanzo beans by pinching the bean between your forefinger and thumb. Discard the shells and place the bean into a bowl.

  2. Pour the shelled beans into a high power blender, such as a Vitamix, along with the tahini, lemon juice, garlic, EVOO, salt and cumin. Blend on low until a chunky paste forms, starting and stopping as needed to push the mixture down.

    Add 2 tbsp. of water and blend. Keep adding 1 tbsp. of water at a time until smooth and creamy. Should be loose but not runny. Pour into a shallow bowl. 

  3. Top the hummus with the diced tomatoes, a drizzle of EVOO and a sprinkle of salt. Serve with pita, chips or veggies.

    Recipe Courtesy of Megan Mitchell

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