"My aunt introduced me to chickpeas, and I grow tomatoes and mint in the yard," reports Jourdanne. "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." –Jourdann Latney, age 12, Delaware
Makes 4 servings
1 (15-ounce) can chickpeas, drained and rinsed
1 garlic clove
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
Pinch of dried red pepper
4 medium tomatoes, halved
8 fresh mint leaves
- 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.
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