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Hummus-Stuffed Vegetables
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Hummus-Stuffed Vegetables
Yield: Makes 12 servings
Chick-peas are used extensively in Mediterranean cooking. When mashed and combined with garlic, lemon juice and olive oil, the resulting thick sauce is called hummus.
Ingredients:
1
can (15 ounces) chickpeas, rinsed and drained
1
medium clove garlic
1
tablespoon lemon juice
1
tablespoon olive oil
1/2
teaspoon ground cumin
1/4
teaspoon salt
1/4
teaspoon black pepper
1
cup snow peas (about 24)
3/4
pound medium fresh mushrooms (about 24)
Preparation:
1.
Combine chickpeas, garlic, lemon juice, oil, cumin, salt and pepper in food processor. Process until smooth. Transfer to pastry bag fitted with fluted tip.
2.
Remove strings from pea pods. (Some pea pods will not have a stringy portion.) Carefully split pea pods with tip of paring knife. Remove stems from mushrooms; discard.
3.
Pipe bean mixture into pea pods and into mushroom caps. Store loosely covered in refrigerator until ready to serve.
Variation:
Substitute cucumber slices or red or green bell peppers, cut into 1-1/2-inch triangles, for pea pods and mushrooms.
Nutritional Information:
| Serving Size: 4 pieces | |
| Sodium | 187 mg |
| Protein | 3 g |
| Fiber | 2 g |
| Carbohydrate | 8 g |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 29 % |
| Calories | 56 |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 1/2 |
This recipe appears in: Middle Eastern
