Lentil Hummus and Couscous Stuffed Cherry Tomatoes
12
1x10oz
1x10.5
1
3 Tbsp
 		cherry tomatoes
Summer Fresh Lentil Hummus topped with Sundried Tomato Smoked Paprika
Summer Fresh Santorini Couscous Salad
fresh basil leaves
feta cheese, crumbled
 		12
1x283g
1x300g
1
45 mL
1. Cut the cherry tomatoes into halves and, using a melon baller or small scoop, scoop out the center of the tomatoes.

2. Then place the cherry tomato halves on a baking sheet in a 350°F (176°C) oven and bake until the edges become wrinkly, about 6-8 minutes.

3. Remove from the oven and let cool. Once cooled, place a dollop of lentil hummus inside each of the cherry tomato halves and then fill the remaining space with couscous salad.

4. Top with fresh basil and feta cheese and serve with remaining hummus.

TIP: For a Mediterranean twist, use Summer Fresh Cucumber & Garlic Greek Yogurt Dip.

Makes 24 • Prep Time: 20 minutes • Cook Time: 6-8 minutes