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.