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Hummus Stuffed Vegetables

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Ingredients
  Canned chickpeas 15 Ounce, drained, rinsed (1 Can)
  Garlic 1 Clove (5 gm)
  Lemon juice 1 Tablespoon
  Olive oil 1 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Chinese pea pods 1 Cup (16 tbs)
  Mushrooms 3⁄4 Pound
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Everyday

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4.25
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 800 Calories from Fat 189

% Daily Value*

Total Fat 22 g33.4%

Saturated Fat 2.7 g13.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1784.1 mg74.3%

Total Carbohydrates 125 g41.5%

Dietary Fiber 22.6 g90.4%

Sugars 6 g

Protein 37 g73.7%

Vitamin A 1.9% Vitamin C 53.4%

Calcium 17.5% Iron 47.9%

*Based on a 2000 Calorie diet

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Hummus Stuffed Vegetables Recipe