Deviled Tomatoes
November 13, 2016
- Prep: 30 mins
- Cook: 30 mins
Ingredients
15- to 16-ounce can chickpeas, drained and rinsed
2 tablespoons nutritional yeast
2 teaspoons yellow mustard, or more, to taste
1 teaspoon curry powder, or more, to taste
Pinch of ground cumin, or more, to taste
Salt and freshly ground pepper to taste
2 tablespoons finely chopped chives or scallion
Directions
Combine the chickpeas, mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, and pepper in a food processor fitted with the metal blade.
Pulse on and off until the mixture is nicely melded, but don't puree—leave a little texture.
Add the chives or scallion through the feed tube and pulse on and off a few times to whirl in.
If you don't have a food processor, simply mash the chickpeas well in a bowl, and stir in the mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, pepper, and chives.
Cut the tomatoes in half and scoop out the seedy center with a spoon. You'll be left with a neat shell (save what you've scooped out for another use, such as blending into a juice or sauce).
Stuff the tomatoes generously with the chickpea mixture. Sprinkle with paprika.
Arrange on a platter atop a bed of lettuce or baby greens.