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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Hummus-Stuffed Vegetables

Source: dLife

Crisp vegetables topped with smooth and creamy hummus.

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 1.6 Fat, 0.3 Vegetables, 0.0 Fruits, 0.3 Starch, 0.1 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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Servings

Ingredients

15.0
15 oz Peas, chickpea, canned 1.0
1 tbsp fresh lemon juice 1.0
1 tbsp olive oil 1.0
1 each medium garlic cloves 0.5
0 1/2 tsp ground cumin 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 1.0
1 cup Pea Pods, Chinese, fresh, whole 0.75
0 3/4 lb fresh mushrooms (med)

Directions

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.
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.
Stuff pea pods and mushroom caps with hummus. Store in refrigerator covered loosely until ready to serve.