For the tea lovers and fanatics who passionately seek food and tea pairings and yearn to explore the dynamic between the aromas and flavours we find in teas and food, mentha pulegium or pennyroyal tea is delightful with smoked paprika hummus–stuffed tomatoes. As we analyse the unique aromatic properties of this Greek herbal tea, we notice that its delicate and minty flavour awakens the senses, balances and even accentuates the flavours in smoked paprika hummus–stuffed tomatoes.
Furthermore, the smoky sweet flavour of lavender is fragrantly delicious when combined with green tea. This tea can balance the delicious density of the smoked paprika hummus. I strongly recommend the lavender green tea as the perfect sipping partner. This is the best vegan snack-and-tea combination you will ever taste!
How to cook dried chickpeas
Soak the dried chickpeas 12 hours or overnight; add them to a large bowl and cover with several inches of water. As they rehydrate, they triple in size. The not rehydrated chickpeas float on the surface of the water; discard these chickpeas because they will not absorb water and cook properly. After soaking, rinse and add the chickpeas to a large pot, cover with several inches of water and bring to the boil. Cook with the lid on over medium-high heat for 40'-50', until they reach your desired tenderness.
Chop the flesh of the tomatoes, place into a freezer bag, freeze raw. This can be the base for marinara sauce.
If you have celiac disease or gluten sensitivity, and you are on a gluten-free diet, you can be assured that smoked paprika hummus–stuffed tomatoes are gluten-free and vegan.