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Cottage cheese stuffed tomatoes

One bite cherry tomatoes are perfect finger foods. Serve them at your next party or pack in your lunch as a mid-day snack
Recipe provided by Dairy Farmers of Canada ©
Seven cottage cheese stuffed tomatoes served on a round white plate
24 bites / 20 mins

Prep 5  min / Cook 35  min 

It’s always fun to sneak in a secret ingredient - this one is an egg! Protein satisfies a hungry bunch and this twist on an old favourite is a perfect way to do it. Serve hummus with crispy bread or raw veggies for an easy lunch. Canola oil’s neutral flavour lets the lively tastes of cilantro, chipotle chili and cumin step to the fore.

  • 1 can (15-oz/426 mL) no salt added chickpeas, rinsed and drained 
  • 4 large hard-boiled eggs, divided 
  • 3 tbsp (45 mL) canola oil
  • 3 medium garlic cloves, peeled 
  • 1 medium chipotle chili pepper (packed in adobo sauce) 
  • 3 tbsp (45 mL) fresh lemon juice
  • 1/2 tsp (2 mL) ground cumin
  • 1/4 cup (50 mL) chopped cilantro, divided
  • 1/3 cup (75 mL) water
  1. In food processor, combine chickpeas, 3 hard-boiled eggs, canola oil, garlic, pepper, lemon juice, cumin and all but 1 tbsp (15 mL) cilantro. Purée until smooth, adding up to 1/3 cup (75 mL) water for desired consistency. 
  2. In shallow serving bowl, add hummus. Slice remaining egg into wedges and garnish with remaining 1 tbsp (15 mL) cilantro. 


Nutritional info per serving : 3 tbsp (45 mL)
  • Calories 80
  • Protein 4 g
  • Total Fat 5 g

          Saturated Fat 1 g           

          Cholesterol 60 mg

  • Carbohydrates 5 g

           Fibre 1 g          

           Sugars 0 g

           Added sugar 0 g

  • Sodium 35 mg
  • Potassium 78 mg