By Jourdann Latney, age 12, Delaware
“My aunt introduced me to chickpeas, and I grow tomatoes and mint in the yard,” reports Jourdann. “This is a high-protein vegetarian lunch. I serve sliced cucumbers with this, and grapes or orange slices for dessert. Beverage choice is plain or flavored water or seltzer water.”
chickpeas, drained and rinsed
extra-virgin olive oil
fresh mint leaves
dried red pepper
- In a blender, combine the chickpeas, garlic, lemon juice, olive oil, red pepper, and 1 tablespoon water. Blend until thoroughly incorporated. If the hummus is too thick, gradually add more water to make it slightly thinner. Season to taste with salt.
- Scoop as much pulp as possible out of each tomato half. Divide the hummus among the tomato halves and garnish with mint leaves.
Nutritional Information Provided by Edamam
Makes: 4 servings
* Nutritional Guidelines based on the USDA's MyPlate Standards.
- Fat5.4 g
- Cholesterol0 mg
- Sodium161 mg
- Carbohydrates17.7 g
- Sugars1.9 g
- Protein5.1 g
Epicurious.com with permission. © 2012 Condé Nast