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Stuffed Tomatoes

WebMD Recipe from Epicurious.com

Stuffed Tomatoes

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.”

Ingredients
  • 1   (15-ounce) can
    chickpeas, drained and rinsed
  • 1  
    garlic clove
  • 2   tablespoons
    lemon juice
  • 1   tablespoon
    extra-virgin olive oil
  • 4   medium
    tomatoes, halved
  • 8  
    fresh mint leaves
  •   Pinch of
    dried red pepper
  •  
    Salt
Instructions
  1. 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.
  2. 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

Nutritional Information

Makes: 4 servings
  • Calories132
  • Fat5.4 g
    • Saturated fat0.6 g
  • Cholesterol0 mg
  • Sodium161 mg
  • Carbohydrates17.7 g
  • Sugars1.9 g
  • Protein5.1 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.

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