Tomato Sage Hummus

I'd like to start off by saying that I am most likely going to create and duplicate this dish again today with some homemade pita and mixed veg! I was even shocked at how good it was when it was done.  This is such an easy dish to make and prepare that anyone can do this.  

Are you ready? Let's cook!

Yields? ...A big bowl of hummus!

(Unfortunately, most people don't want to soak and overnight chickpeas, so you'll be able to use a can of garbanzo beans, if you wish.)

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  • 1 cup garbanzo beans

  • 1 tomato

  • 1/4 cup tahini

  • 1-2 generous pinches of pink himalayan sea salt

  • Sage leaves (rosemary optional)

  • Black pepper

  • 2 -3 garlic cloves (chopped)

  • 2 tbsp of EVOO

  • Paprika (to season)

  • Cayenne (to season)

Method: Are you ready for this? You can play one or two songs and this dish will be ready in less than 8 minutes and still have a moment to dance a bit too.

Ok! with a blender or food processor, blend garbanzo beans (be sure to drain liquid from the can (and use the liquid to make a mouses or other tasty desserts - the liquid is called aquafaba) with salt, pepper, garlic and EVOO.  

Blend these ingredients until smooth -should take about one minute.  On a cutting board, chop your tomato and add to mixture and mix for a few seconds -you have the option to roast your tomato too, by placing it on a cooking sheet and popping it in the oven at 400 degrees for 20-30 minutes, but I couldn't wait that long to eat this hummus, SO- we don't need it to be entirely smooth just yet.

 Next, add your tahini and sage leaves to the mixture - we are almost there! If you want a little spice to it, a pinch of cayenne and paprika will do the kick.

Drizzle some EVOO over the top of your freshly made tomato sage hummus, crush up some walnuts, pine nuts and sesame seeds (optional)

I really hope you enjoy this! This is a great dip or really for anything - Put it on a sandwich, on a  bagel, use it as a side for another dish - you'll be satisfied you made this hummus! Happy Eating!



Thank you!

JANUARY 1, 2018