Hummus & Fresh Local Tomatoes

This morning we went to our local Farmer's Market in Oxford.  We purchased the most delicious red and yellow tomatoes.  I decided to use them as our afternoon snack with homemade hummus.

Hummus
16 oz cooked garbanzo beans
1/4 cup organic extra virgin olive oil
1 T. fresh squeezed lemon juice
1 t. cumin
1 large clove minced garlic

Blend all ingredients in a food processor until creamy and smooth.

For a variation add 3 T. sundried tomatoes packed in oil or rehydrated in hot water.  I added a couple of chopped fresh basil leaves.  You can cook your own garbanzo beans or used canned.  This recipe is easily doubled if you have a larger crowd.

Serve with raw veggies or pita wedges as a snack or appetizer.  You can also used it as a spread on a sandwich or pita pocket with cucumbers, sprouts, fresh tomatoes, mozzarella cheese, a little balsamic vinegarette dressing, and anything else that sounds good to you!