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Ingredients

Directions

  • Slice tomatoes in half and scoop out seeds. Turn upside down onto paper towels and drain 5 minutes. Meanwhile, in a small bowl, toss feta, parsley and lemon zest. Drain and rinse cannellini beans. Add to food processor along with olive oil and lemon juice, garlic, salt and black pepper. Puree until smooth. Divide 3/4 cup bean spread among tomatoes (you'll have some left over); sprinkle feta mixture on top. Keep refrigerated. Tip: If you want to skip the bean spread, swap in pre-made hummus. Store: Tomatoes will keep up to 2 days filled or 4 days unfilled.

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Nutrition Facts

25 calories; 1 g total fat; 70 mg sodium. 3 g carbohydrates; 1 g protein;

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