Step 1

Crush the chickpeas roughly with a strong fork or a potato masher.

Step 2

Add the avocado, yeast and lemon juice and continue mashing until smooth.

Step 3

Add the mustard, curry powder and cumin and mix thoroughly.

Step 4

Add salt and pepper to taste.

Step 5

Spoon into tomato halves.

Step 6

Sprinkle with chopped chives or spring onion, and then paprika.

Step 7

Serve immediately.

Step 8

Store unused mix in the refrigerator for up to 5 days.