March 31, 2013
Deviled Tomatoes (Vegan, Gluten Free, and Oil Free)
- 6 Roma tomatoes
- 2 cups cooked chickpeas (garbanzo beans)
- 1/2 cup tahini
- 1/4 cup yellow mustard
- 1/4 cup cup water
- 1/2 tsp turmeric
- 1/8 tsp black pepper
- 1 tbsp nutritional yeast
- 2 green onions, chopped
- 1/4 cup pickle relish
- paprika for garnish (optional)
Slice tomatoes in half and scoop out pulp and the seeds to create an egg-like cup. Set aside.
Combine the rest of the ingredients, except the green onions and pickle relish, in a food processor. Blend until completely smooth, scraping down the sides as necessary.
Add the green onions and pickle relish and just pulse until blended.
Spoon mixture into tomatoes and garnish with paprika, if desired.
Makes 1 dozen.