Cherry Tomatoes with Hummus
1 cans Chickpeas, drained
1 tablespoon Liquid from canned chickpeas
2 tablespoon Fresh Lime Juice
½ tablespoon Garlic cloves, peeled and crushed
1 tablespoon Roasted Tahini Paste
1 teaspoon Salt
1 teaspoon Ground Cumin
¼ teaspoon Cayenne
½ teaspoon Sugar
3 tablespoon McEvoy Ranch Extra Virgin Olive Oil
1 pint basket Cherry Tomatoes
Hummus Procedure:
Place the chickpeas, garlic, salt, lime juice, Tahini paste, cumin, cayenne and sugar in a food processor until a thick paste. Slowly add the McEvoy Ranch Extra Virgin Olive Oil and the chickpea liquid until you have a thick puree. Adjust the seasoning to taste
Cherry Tomatoes Procedure:
Slice off the top of the cherry tomato about ¼ of the way into the tomato. Slice off a small amount of the bottom of the tomato so that the tomato is stable. Hollow out the tomato juice from the top of the tomato and store upside down on a paper towel until dry. Turn right side up and sprinkle with salt and pepper. Fill the hollowed out cherry tomato with the hummus, using a piping bag and small tip.