These deviled tomatoes are a perfect alternative to deviled eggs. The tomatoes are stuffed with a nutrition-packed variation of hummus. It tastes so much like the filling of a deviled egg, you will be surprised! They are a breeze to make and look beautiful on any holiday table, or any time! These deviled tomatoes are so fun to make––you have to try them!

Deviled Tomatoes [Vegan, Gluten-Free]



  • 12 plum tomatoes (try to get them all the same size and not too big… about the size of an egg)
  • 1 1/2 cups (1 can) no-salt-added garbanzo beans, drained
  • 1 tablespoon tahini
  • 2 tablespoons raw cashew butter
  • 1/4 cup water
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons yellow mustard, low sodium
  • 2 teaspoons curry powder
  • 1/2 teaspoon Kala Namak salt (adds that special eggy flavor)
  • 1/4 teaspoon turmeric
  • paprika and fresh parsley for topping


  1. Cut the tomatoes in half, lengthwise, scoop out and discard the seeds and pulpy flesh. Set aside.
  2. Place remaining ingredients in food processor and puree until smooth.
  3. Stuff the tomatoes with the bean mixture.
  4. Sprinkle with paprika and top with chopped parsley for garnish