Source: dLife

Crisp vegetables topped with smooth and creamy hummus.

Servings

15 oz Peas, chickpea, canned , rinsed and drained
1 tbsp fresh lemon juice
1 tbsp olive oil
1 medium garlic cloves
0.5 tsp ground cumin
0.25 tsp salt
0.25 tsp black pepper
1 cup Pea Pods, Chinese, fresh, whole (about 24)
0.75 lb fresh mushrooms (med) (about 24)

1 In a food processor, combine the chickpeas with the lemon juice, oil, garlic, cumin, salt and pepper. Process until the mixture is smooth, and then transfer from the processor to a pastry bag that is fitted with a fluted tip.
2 Take pea pods, remove the strings and split the pea pods carefully with the tip of a paring knife. Remove the stems from the mushrooms and toss away.
3 Stuff pea pods and mushroom caps with hummus. Store in refrigerator covered loosely until ready to serve.