Seasonal recipe — hummus and tomatoes

Prepare hummus.

Then, obtain fresh, local, vine-ripened tomatoes. Tomatoes grown in Edgecombe County, North Carolina tend to be best for this purpose.

Wash tomatoes. Slice them according to your usual practice. This will yield a number of tomato-shaped slices or coins. Further slice them into halves or quarters, depending on size. Salt and pepper to taste. You may wish to anoint the tomatoes lightly with oil, vinegar or both. This is optional. (If you elect this option, you might want to add the oil and vinegar first, then salt and pepper.)

Serve halved or quartered tomato slices either in the dish with your hummus, or on a separate plate.               

Take a moment to appreciate natives of the Andes for first cultivating tomatoes; peoples of the eastern and southern Mediterranean for chic peas and sesame paste; and eastern and northern Mediterranean peoples for the olive oil. Good people.

Note: This seasonal suggestion has been found to work well as an accompaniment to eggs, and also with mayonnaise, bread, bacon and lettuce.

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