Makes about 15 stuffed mushrooms, but it will depend on the size of your mushrooms! Ingredients: 1 can (15 ounces) garbanzo beans, drained and rinsed 1 clove garlic, roughly chopped 1 fresh jalapeno, roughly chopped 1/8 cup lemon juice 3 tablespoons olive oil 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 1/4 teaspoon pepper 10 ounces of fresh mushrooms (about 15 small mushrooms) About 1 cup cheddar cheese, shredded Directions for Jalapeno Hummus: In a food processor, blend together the chick peas, garlic, jalapeno, lemon juice, olive oil, cayenne pepper, salt, and pepper, until it’s well combined and smooth. Directions for Stuffed Mushrooms: - Preheat the oven to 350 degrees. - Lay tin foil onto a baking sheet and set it aside. - Break the stems out of the caps of the mushrooms and discard them. - Clean the mushrooms thoroughly. - Place the mushrooms onto the baking sheet and bake them in the preheated oven for 20 to 25 minutes, or until the mushroom caps fill with liquid. - Carefully empty the liquid from the mushrooms (be careful, they are hot right out of the oven) and then let them cool. - Fill each mushroom cap with jalapeno hummus. - Sprinkle shredded cheddar cheese on top of the hummus. (Optional) Garnish the top with a slice of fresh jalapeno and a sprinkle of cayenne pepper.