Active time: 20 minutes Total time: 20 minutes
Stuffed tomatoes, brimming with lush avocado hummus, have so much curb appeal they disappear in minutes. These are 100% plant-based, rich in veggies and as tasty as they look. Plus, portioning it into single-serve tomatoes reduces the temptation to get an extra scoop or two of hummus.
Avocado Hummus Stuffed Tomatoes
- 4 4-inch (10cm) wide tomatoes
- 1 cup (280g) cooked no-salt chickpeas, drained
- 1 medium avocado
- 2 tablespoons tahini
- 3 tablespoons (45ml) fresh lemon juice
- 1/4 teaspoon salt
- 1 cup (110g) shredded carrots
- Parsley sprigs, for garnish
Place a clean, folded kitchen towel on the counter. Use a paring knife to cut a circle in the top of each tomato, just inside the wall of the tomato flesh. Pull out the core. Use your fingers or a small spoon to scoop out the pulp and discard. If desired, save the cap to place on top of the tomato at serving. Trim the bottom as needed. Place each tomato upside down on the folded towel to drain.
In the bowl of a food processor, place the drained chickpeas. Process to puree, scraping down and repeating until a thick paste is created. Add the avocado and tahini and process until smooth, scraping down as needed. Add the lemon juice and salt and process to mix.
Scrape the chickpea mixture into a medium bowl. Add the shredded carrots and stir to mix.
Scoop approximately 1/3 cup of the carrot mixture and spoon into each tomato, using your fingers to press it into the cavity. Mound the filling on top of the tomato. Place each finished tomato on a serving plate or in a storage tub. Garnish with parsley.
Serve within 24 hours.
Serves: 4 | Serving Size: 1 tomato, plus 1/3 cup filling
Nutrition (per serving): Calories: 240; Total Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 355mg; Carbohydrate: 28g; Dietary Fiber: 9g; Sugar: 6g; Protein: 8g
Blocks (per serving):
Protein: 0.5; Carbs: 2; Fat: 2
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