Avocado Hummus Stuffed Tomato plants


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Perfect Healthy Appetizer: Avocado Stuffed Tomatoes

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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.

Tomatoes filled with hummus and avocado should be served within the next 24 hours. The meal has 254 calories and is a perfect hit for a light summer meal, lunch or dinner. Stuffed tomatoes are also very decorative, so they can be found on the festive table. Garnish with the tomatoes of your choice.

Combine avocados, chickpeas, tomato, lime juice, cilantro, onion, tahini, jalapeno pepper, olive oil, garlic, cumin, and salt in a large food processor; blend until. While the tomatoes are cooking, combine the avocado, hummus and a pinch of salt, pepper and red pepper flakes in a bowl. Mash the avocado until everything is combined.

When your tomatoes are almost done, toast your bread. Split the avocado/hummus mixture. The twist is Roasted Red Pepper Hummus, topped off with sliced avocados, tomatoes, fresh basil, salt and avocado oil. I love avocado toast with egg but it’s so heavy for me.

I can manage to eat half of one piece and I’m stuffed because the egg and avocado are high in calories. Prepare the ingredients. Once you’ve sliced the avocados and removed the seeds, squeeze or rub a little lemon juice on the flesh to keep the browning at bay.

Place the cucumber, bell pepper, jalapeno, onion, and optional garlic and diced tomatoes in a small/medium mixing bowl, add just enough of the hummus or vegan mayo to bind. Place the two on some seeded multigrain toast with sliced vine ripe tomatoes, salt and pepper and you’ve got a party for your taste buds! If you’re anything like me, some days you just want a simple meal without too much effort well, this hummus and avocado toast has been my go-to and will soon be yours too!Get the recipe: Thyme chicken and roasted red pepper hummus stuffed avocado. Besides the egg and avocado, all you need is tomato, onion, cilantro, and hot sauce—if you like some heat.

Spread mashed avocado (or hummus) over one-half of the top surface of each pita round, and cover the other half with a few generous spoonfuls of broccoli chickpea salad. (If you’re serving on toast, spread avocado over the top surface of each slice, and spoon broccoli chickpea salad on top.). Step 4. Arrange the stuffed aubergines/eggplants in a pot. Then add water or vegetable stock and cook for 15 minutes.

Then add tomato paste or blended tomatoes with garlic.

List of related literature:

1 avocado, pitted and sliced 1 teaspoon black pepper 1 tablespoon fresh chopped cilantro 4 tablespoons hummus (homemade or store-bought) 2 Spread 2 tablespoons of the hummus over two of the slices of bread.

“Belly Fat Diet For Dummies” by Erin Palinski-Wade
from Belly Fat Diet For Dummies
by Erin Palinski-Wade
Wiley, 2012

1 Hass avocado 6 ounces Greek feta cheese 1 roasted red bell pepper (about 4 ounces) 2 tablespoons extra-virgin olive oil 1 or 2 garlic cloves, peeled Cut the avocado in half lengthwise.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

BLEND the avocado, Parmesan, yogurt, lemon juice, parsley, oil, ⅓ cup water, and ½ teaspoon each salt and pepper until creamy.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Avocado, sliced or spread, is excellent on sourdough French bread (or bread of your choice), plain or with lemon juice and salt and pepper.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Add the cooled tomatillos, avocado, lime juice, cilantro, and salt to the jalapeño mixture.

“The Modern Family Cookbook” by Modern Family
from The Modern Family Cookbook
by Modern Family
Time Incorporated Books, 2015

Add the basil and the avocado (if desired), blending until creamy and smooth.

“Medical Medium Thyroid Healing: The Truth behind Hashimoto's, Graves', Insomnia, Hypothyroidism, Thyroid Nodules & Epstein-Barr” by Anthony William
from Medical Medium Thyroid Healing: The Truth behind Hashimoto’s, Graves’, Insomnia, Hypothyroidism, Thyroid Nodules & Epstein-Barr
by Anthony William
Hay House, 2017

Add the chickpeas to the avocado mixture, and mash them into the avocado mixture until well mixed and smooth, creating a lovely thick texture.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Puree an avocado, a handful of basil leaves, a clove of garlic, juice from one—or more—limes, about one-quarter cup of olive oil, salt, and pepper together in a food processor or blender; if you like a thinner dressing, add a few drops of water.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

In the food processor or blender, combine the and spread each slice evenly with hummus, using remaining chickpeas with the olive oil, lemon juice, about V4 cup/55 g per slice.

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories
by Joanne Chang, Michael Harlan Turkell
Chronicle Books LLC, 2013

Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Just made a batch today for the first time, and �� WOW! ¡Muy delicioso! I had no idea how delicious curry can be when cooking or using it with something.

  • We love what you did with your cherry tomatoes! They look so cute and very appetizing… we did big jersey tomatoes but have to try these. Thank you for sharing this great recipe. ����

  • Hey sorsha I’m currently binge watching vegan videos such as recipes,what I eat in a day, vegan snacks, food hauls, and things like that because I want to try going vegan for a week and I got some great food ideas for breakfast,lunch,snack and dinner so I’m really excited anyways thanks for this videoI love it ����

  • Heghineh, you should keep training Arqa so he can compete at the Chopped Juniors after couple of years. I think he can do it, he has a passion towards cooking. ��
    Love you guys.⚘������

  • Barev dzez hargeli Hexine, shat hargum ev yndunumenq dzez.
    espisi mi xndranq ka ete hnaravore angleren aliqi hamar patrastvox haxordmany gone hayerenov greq vidoyi vra baxadrichneri anunery u karevor zgushacumnery.ete hnaravore.shnorhakaluntyun naxapes

  • Awesome video. Great quality! I gotta try that pesto/hummus dip! Subscribed. Please check out my whole food channel and subscribe if you want. Thanks!

  • I made this with your recipe it was good but seemed like the lemon zest had taken over the taste next time i won’t put he zest and make it the same as I make my hummus

  • Thank you so much for this recipe. Got me very hungry! My husband lives this sort of thing, I’m going to surprise him tonight can’t wait

  • Բացարձակ ավոկադո չեմ սիրում ու ցավոք խորհուրդ են տվել շատ օգտագործել։Տարբեր աղցանների մեջ փորձել եմ,մեկ է,զզվելի է։Միակ բաղադրատոմսն է որ հաճույքով կուտեմ։Շնորհակալ եմ Հեղինե ջան։

  • Oh this combination looks good. I appreciate all your vegetarian recipes. Trying to keep up with you. The portabello mushroom burger with some humus is a great combination. Never had it that way.
    Really like your dress too.

  • hello so I live in cali and I want to start my vegan journey. But I have no idea where to buy anything vegan or what I should be looking for. If anyone has an suggestions please let me know. thank you

  • Arqa is a great helper. love your presentation and explanation. thank you for this recipe. beautiful dress. God bless you and your family