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Stuffed Tomatoes

Jourdann Latney

"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


  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.

Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.