Chick-peas are used extensively in Mediterranean cooking. When mashed and combined with garlic, lemon juice and olive oil, the resulting thick sauce is called hummus.
Makes 12 servings
|1||can (15 ounces) chickpeas, rinsed and drained|
|1||medium clove garlic|
|1||tablespoon lemon juice|
|1||tablespoon olive oil|
|1/2||teaspoon ground cumin|
|1/4||teaspoon black pepper|
|1||cup snow peas (about 24)|
|3/4||pound medium fresh mushrooms (about 24)|
- Combine chickpeas, garlic, lemon juice, oil, cumin, salt and pepper in food processor. Process until smooth. Transfer to pastry bag fitted with fluted tip.
- Remove strings from pea pods. (Some pea pods will not have a stringy portion.) Carefully split pea pods with tip of paring knife. Remove stems from mushrooms; discard.
- Pipe bean mixture into pea pods and into mushroom caps. Store loosely covered in refrigerator until ready to serve.
Substitute cucumber slices or red or green bell peppers, cut into 1-1/2-inch triangles, for pea pods and mushrooms.
|Serving Size:||4 pieces|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||29 %|
Check out more recipes for Middle Eastern