Portabella and White Bean Hummus Pitas
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 4 portabella mushrooms, stems removed
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 4 pita bread
- 1 cup white bean hummus
- 1 cup mixed sprouts
- 1 cup sliced cucumber
- 1 large tomatoes, sliced
-
white bean hummus
- 1 (540 ml) can white kidney beans, drained and rinsed
- 1 teaspoon fresh parsley, minced
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon chili powder
- salt and pepper
- 2 garlic cloves, minced
directions
- Hummus.
- In food processor, puree together beans, parsley, lemon juice, oil, cumin, chili powder, salt and pepper until smooth. Stir in garlic; set aside. (Makes 1 cup).
- Portobello pita.
- Place mushrooms, grill side down, on a rimmed baking sheet. Brush with oil; sprinkle with salt and pepper. Broil, turning once, until tender and browned, 4 minutes. Let cool slightly and slice.
- Broil pitas, turning once, until hot but still soft, about 1 minutes. Cut in half and open up to creae packets; spread 1/4 cup hummus inside each.
- Divide mushrooms, sprouts, cucumber and tomato among the pockets.
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RECIPE SUBMITTED BY
Hello!
I'm Kelly from Toronto, I'm a communications designer, and cooking and baking just a serious hobby...
I cook healthy and you'll find a majority of my recipes are high fiber, high protein and low sugar.
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