Tiny Vegetable Boats
Makes 48 appetizers or 16 servings
|1||can (15-1/2 ounces) sodium-reduced chickpeas (garbanzo beans) drained and rinsed|
|1||large clove garlic, peeled|
|1/4||cup fresh lemon juice|
|2||ounces reduced-sodium fat-free chicken broth|
|1/4||teaspoon white pepper|
|1/4||teaspoon dried thyme|
|16||medium grape or cherry tomatoes|
|1/4||cup thinly sliced roasted red pepper|
|16||fresh snow pea pods|
- In food processor fitted with chopping blade, process chickpeas, garlic, lemon juice, broth, white pepper and thyme. Process until mixture is smooth, stopping to scrape down side of work bowl with rubber spatula. Transfer mixture to small bowl; cover and refrigerate.
- Wash, dry and stem mushrooms. Scoop out caps slightly with small melon ball scoop or tip of vegetable peeler. (Reserve stems and trimmings in plastic bag for later use). Using teaspoon, fill each mushroom cap with chickpea mixture, mounding slightly. Place mushrooms on 10-inch plate. Score filling with tines of fork; garnish each with 1 red pepper strip cut to fit. Cover loosely with plastic wrap; refrigerate until ready to serve.
- Halve tomatoes lengthwise. Using tip of vegetable peeler, scrape out seeds, juice and membranes. Place tomato halves face down on paper towels to dry. Using teaspoon, fill tomato halves with chickpea mixture, mounding slightly. Place on serving plate. Cover loosely with plastic wrap; refrigerate until ready to serve.
- Wash, dry and trim snow pea pods. Spread remaining chickpea mixture on curved side of each pod. Place on serving plate. If desired, score filling lengthwise with tines of fork. Cover loosely with plastic wrap; refrigerate until ready to serve.
|Serving Size:||3 pieces|
|Total Fat||<1 g|
|Calories from Fat||14 %|
Check out more recipes for Vegetables