Deviled Tomatoes

Use a serrated knife to slice tomatoes in half, then use a metal spoon to scoop seeds and pulp out of each tomato half. Place tomato halves cut side down on a paper towel to drain while you prepare the filling.

In a high speed blender or the bowl of a food processor with a multi-purpose blade attached, process the chickpeas, mayonnaise, mustard, vinegar, turmeric, salt, onion powder, garlic powder, and dill. Pause to scrape the sides of the bowl with a spatula as needed. Process until the mixture is smooth and no whole chickpeas remain. If the mixture is too thick, add a bit of water 1 teaspoon at a time to thin.

Taste filling and adjust seasoning to your taste, if needed.

Transfer filling to a piping bag or plastic storage bag with one corner snipped off. Pipe the filling into each tomato half and top with a dusting of paprika or smoked paprika. Serve immediately or cover and refrigerate up to 2 hours before serving.