| Cook Time | 5 minutes |
| Servings |
4
|
- 4 tomatoes medium-sized
- 1 tablespoon smoked paprika
- 1 tablespoon olive oil Greek extra virgin
Ingredients
For the garnish
|
|
- In the bowl of a food processor combine the chickpeas, garlic gloves, tahini, olive oil, water or chickpea liquid and process for 1'-2' until creamy and smooth. Add the salt, cumin, hot paprika and lemon juice. Process for 1'. Scrape sides and bottom of the bowl and process again; if the hummus is too thick, add 1-2 tbsps of water or chickpea liquid until you reach the perfect consistency.
- Wash the tomatoes. Slice off the top of them. You can slice off a small piece of the bottom so they can stand upright, if needed. Using a spoon remove the flesh and keep it in a bowl (see recipe notes).
- Fill with hummus. Garnish with a drizzle of olive oil and dash of smoked paprika. Serve with avocado slices, tortilla chips and a green salad.
Tea pairing
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.
Zero Waste
Chop the flesh of the tomatoes, place into a freezer bag, freeze raw. This can be the base for marinara sauce.
Gluten-free
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.