Hummus-Stuffed Vegetables -- w

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The -- w means there are Weight Watcher Points for this Recipe.

 

Hummus-Stuffed Vegetables -- w

Serves: 12

The Low Carb Bible 2003

1 15-oz. can chick-peas, rinsed and drained

1 medium clove garlic

1 T. lemon juice

1 T. olive oil

1/2 tsp. ground cumin

1/4 tsp. salt

1/4 tsp. black pepper

 

1 c. Chinese pea pods (about 24)

3/4 lb. medium fresh mushrooms (about 24)

 

Combine the first 7 ingredients 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 and 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.

 

Variation: Substitute cucumber slices or red or green bell peppers,

cut into 1/2-inch triangles, for pea pods and mushrooms.

(Nutritional count will vary).

 

One serving (4 pieces) equals: 56 calories…8 gm carbohydrate…2 gm

fat (trace saturated)…0 mg cholesterol…187 mg sodium…2 gm fiber…3 gm

protein +++WWP: 1