Roasted Tomato Hummus

Roasted Tomato Hummus
WHY
I roasted one too many tomatoes the other day while making enchiladas. And rather than throw the sweet roasted tomato away (I hate food waste and it did nothing to me), I thought, why not blend it into some smooth and creamy hummus. I’m so glad I did. I added some reishi (mood and immune boosting) and some tocos (skinfood to the max) to amp up the nutrient density.

You can put this on bread, crackers, use in place of ketchup, or your favorite vehicle to get dip to your mouth.

HOW
🍅1 medium to large organic tomato
🍅1 can or 1/34 cup cooked chickpeas, skins removed. (Yes, I skinned the chickpeas, I know I’m savage. While it’s tedious, it’s so worth it as the result is pure decadent, creamy hummus and I did it while watching TV.)
🍅1 tbsp sunbutter (I used @onceagainnutbutter)
🍅1 tbsp olive oil
🍅1 tbsp tocos (I used @sunpotion)
🍅1 tsp reishi powder (I used @omreishi)
🍅1/2 tsp himalayan sea salt
zest and juice of 1 medium lemon
🍅1 medium to large garlic clove

WHAT
🍅Preheat oven to 350 degrees. Line small baking sheet with parchment paper.
🍅Score (aka cut an x) on the bottom of the tomato
🍅Place tomato on baking sheet and roast for about 15 minutes or until the skin starts to pull away and blister. Once finished, remove from oven and let the tomato cool for about 10 minutes.
🍅Add all ingredients to a food processor, combine

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s