Roasted Tomato Hummus

Roasted Tomato Hummus
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.

🍅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

🍅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

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