Day two of Hummus for Lunch. Sauté sliced onions and garlic and in olive oil and season them with salt and pepper. Peel and slice a ripe tomato, then remove and save their seeds and jelly. Strain the seeds and jelly through a sieve into a little bowl, then make a nice dressing with olive oil, salt, and pepper (no need for vinegar, the tomatoes water has enough acidity). Plop several large dollops of hummus (remember yesterday?) onto a plate then spread it out into thin layer. Add the onions and tomatoes and spoon the dressing over everything. Add some basil leaves if you have some on hand. Season with more salt and pepper. Tomorrow, okra and hummus.