I saw this multicolored mixture of tomatoes, and I knew that a tiny tomato recipe was in order.
I know appetizer-esque recipes like this aren’t the usual FF style, but I like to surprise you guys every once in a while with something savory instead of sweet. Something topped with scallions instead of sprinkles. And as I said, the pretty colors drew me in.
The package was very vague about what type of tomato was inside. All it said was “Artisan Series Tomato Collection”. Now doesn’t that sound fancy and pretentious? I’m guessing they are a mixture of cherry and grape based on the shape and flavor.
If you aren’t using pretentious tomatoes, then I’d suggest cherry tomatoes. They are slightly larger, which makes them easier to de-seed and fill. And I just prefer the flavor.Print
- 2–3 dozen cherry tomatoes
- 1 15 oz . can of chickpeas
- 3 tbsps lemon juice
- Salt and pepper to taste
- 2–3 tablespoons water
- 1 clove garlic (optional)
- 2 stalks of green onion
- Drain and rinse the chickpeas.
- In a food processor, combine the chickpeas, lemon juice, garlic (if using), salt, and pepper.
- Begin to process. Add the water one tablespoon at a time to achieve a creamy, hummus consistency.
- Halve and de-seed the tomatoes. Dry the tomato halves off with a paper towel to remove any excess tomato goopiness.
- Fill a plastic bag with the chickpea mixture. Slice off one corner and squeeze to fill each tomato half.
- Finely dice the green onion and garnish.