Recipe: Mediterranean Stuffed Tomatoes

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Hummus is one of the oldest foods, dating back to ancient Egypt. It is made from chickpeas (also called garbanzo beans), which are rich in protein, vitamins, minerals, and soluble fiber. These delicious tomatoes make a great vegetarian main dish or side dish. Using home-cooked chickpeas will result in a creamier taste, but canned chickpeas are a quicker alternative. You can replace the olives with a variety of ingredients, such as chopped roasted red pepper or spinach.

 

 

1 16-ounce (455 g) can of chickpeas

1⁄4 cup (60 ml) liquid from the canned chickpeas

4 tablespoons (56 ml) lemon juice

11⁄2 tablespoons (22 g) tahini

2 teaspoons garlic, finely minced

3⁄4 cup (75 g) kalamata olives, pitted and finely chopped

1⁄2 teaspoon salt

2 tablespoons (28 ml) olive oil

 

8 whole, medium-size tomatoes

2 4-ounce (115 g) sleeves of soda
   crackers

8 sprigs fresh cilantro

8 lemon wedges

 

Combine chickpeas, reserved liquid, lemon juice, tahini, garlic, olives, salt, and olive oil in a food processor or blender. Process on a low setting for 3 to 5 minutes, stopping often to stir mixture, until the mixture is smooth and creamy. Set aside.

 

Cut a thin slice off the top of each tomato. Scoop out and discard the insides. Crush the soda crackers with a rolling pin or in a food processor. Place in a medium-size mixing bowl and add the hummus. Mix well. Stuff each tomato with the mixture, and garnish with a sprig of cilantro. Serve with a lemon wedge.

Nutrition Facts (per serving)

Calories 260, fat 11 g, cholesterol 0 mg, carbohydrate 30 g, protein 7 g, dietary fiber 6 g 

Excerpted from Anti-Inflammatory Foods for Health by Barbara Rowe, MPH, RD, LD, CNSD, and Lisa Davis, PhD, PA-C, CNS, LDN. Copyright © Fair Winds Press 2008.