Hummus Stuffed Vegetables Recipe
Ingredients
| Chickpeas | 1 Can (10oz), drained, rinsed | |
| Garlic | 1 Clove (5gm) | |
| Lemon juice | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Ground cumin | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 1 cup Chinese pea pods | ||
| 3/4 pound medium fresh mushrooms | ||
Directions
Combine chick-peas, garlic, lemon juice, oil, cumin, salt and pepper in food processor.
Process until smooth.
Transfer to piping bag fitted with fluted tip.
Remove strings from pea pods.
Carefully split pea pods with tip of paring knife.
Remove stems from mushrooms; discard.
Pipe bean mixture into pea pods and into cavities of inverted mushrooms.
Store loosely covered in refrigerator until ready to serve.
Garnish just before serving, if desired.
Process until smooth.
Transfer to piping bag fitted with fluted tip.
Remove strings from pea pods.
Carefully split pea pods with tip of paring knife.
Remove stems from mushrooms; discard.
Pipe bean mixture into pea pods and into cavities of inverted mushrooms.
Store loosely covered in refrigerator until ready to serve.
Garnish just before serving, if desired.
Chef
