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Hummus-Stuffed Vegetables
Source: dLife

Crisp vegetables topped with smooth and creamy hummus.

Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 48.2
Total Carbs 6.0 g
Dietary Fiber 1.6 g
Sugars 1.1 g
Total Fat 1.6 g
Saturated Fat 0.2 g
Unsaturated Fat 0.1 g
Potassium 113.3 mg
Protein 2.8 g
Sodium 146.6 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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15 oz  Peas, chickpea, canned
1 tbsp  fresh lemon juice
1 tbsp  olive oil
1 each  medium garlic cloves
0 1/2 tsp  ground cumin
0 1/4 tsp  salt
0 1/4 tsp  black pepper
1 cup  Pea Pods, Chinese, fresh, whole
0 3/4 lb  fresh mushrooms (med)
  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.

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