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.”


  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 with permission. © 2012 Condé Nast