12 May 2014


A perfect little picnic and barbecue bring-along, these carrot + radish "hummus" stuffed tomatoes are lo-stress to make (and, if you're on that Whole30 train, will get you through the aforementioned activities sans potato salad/corn on the cob/GARBANZOS). Bonus situations? Leftovers can be thrown in a dish and roasted at 350º the next morning, then served up with egg whites, spinach, and avocado slices. I SPEAK FROM EXPERIENCE.

Quick note – hummus, even when in quotation marks, is a very personal thing, no? Adjust quantities of spices, mint, lemon juice, and tahini to taste.


1 1/2 bunches small/French carrots (about 8), rinsed well and halved
1 bunch radishes (about 8), rinsed well
about 8 organic Campari tomatoes
2 cloves garlic, chopped
3-5 sprigs fresh mint, both for the filling and for garnish (more or less to taste)
3 tablespoons chopped/diced red onion (more or less to taste)
2 tbsp water (more or less to taste)
2 tbsp tahini (more or less to taste)
1/2 lemon
olive oil, cumin, crushed red pepper flakes, coarse sea salt and black pepper to taste

1. Place the carrots, radishes, and garlic on a baking tray, and drizzle with olive oil. Fleck with sea salt, cumin, crushed red pepper flakes, sea salt, and black pepper to taste. Roast at 350º, until mostly tender and beginning to brown (25-35 minutes). Remove from the oven and allow to cool.
2. Meanwhile, core and remove the insides from tomatoes, throw a few grains of sea salt into each, and place upside down to drain on a paper towel. Check in on them after about 15 minutes, changing the paper towel if necessary.
3. Add roasted vegetables, a few sprigs of mint leaves, red onion, tahini, and the juice from half a lemon to your food processor and pulse. After a few go-rounds, check consistency, and add water as necessary to give more of a hummus-like texture. Pulse until desired consistency is reached (and add sea salt + fresh pepper to taste), then transfer to a small bowl.
4. Use a fresh paper towel to clear the insides of your tomatoes of any excess water, then fill each with the "hummus" mixture. Garnish with fresh mint leaves, squeeze with fresh lemon juice, and serve.



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