Serves
6-8
INGREDIENTS
- 3 cups cherry tomatoes
- 1 can chickpeas drained and rinsed
- 3 tbsp canola oil
- 2 tbsp tahini paste
- 1 lemon squeezed
- salt to taste
- pepper to taste
- ½ feta cheese crumbled
- 1 bunch fresh mint chiffonade
METHOD
- Using a sharp paring knife, cut a small hole into the top of each cherry tomato. Hollow out each tomato, making sure to remove all the seeds and core. Set tomatoes upside down on a paper towel-lined plate to drain.
- Add chickpeas to a food processor and pulse. Slowly add the canola oil followed by tahini paste, and blend until smooth. Add lemon juice and dill, and pulse to combine. Add salt and pepper, to taste.
- Using an empty piping bag with tip, fill the piping bag with hummus. Seal tight and set aside until ready to use.
- Working on a clean surface, take one hollowed out cherry tomato at a time and carefully pipe the hummus spread into each tomato. Continue until all tomatoes are full. Garnish with crumbled feta and freshly picked mint!
