Juicy Portobello and White Bean Hummus Pitas
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Juicy Portobello and White Bean Hummus Pitas Photography by Michael Alberstat
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 374 |
| pro | 16 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 62 g |
| fibre | 12 g |
| chol | 0 mg |
| sodium | 964 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 30 |
| vit A | 5 |
| vit C | 25 |
| folate | 56 |
- Portion size: 4
Ingredients
- 4 4portobello mushrooms, stems removed
- 1 tbsp 1tbspextra-virgin olive oil
- 1/4 tsp 1/4tspeach salt and pepper
- 4 4pita pocketpita pockets
- 1 cup 1cupsprouts, (such as radish, sunflower, broccoli, corn, sweet pea and alfalfa)
- 1 cup 1cupsliced cucumber
- 1 large 1largetomato, sliced White Bean Hummus:
- 1 can (19 oz/540 mL) 1can (19 oz/540 mL)white kidney beanwhite kidney beans, drained and rinsed
- 1 tbsp 1tbspminced fresh parsley
- 1 tbsp 1tbsplemon juice
- 1 tbsp 1tbspextra virgin olive oil
- 1/4 tsp 1/4tspeach of salt and pepper
- 1/4 tsp 1/4tspcumin powder
- 1/4 tsp 1/4tspchili powder
- 2 2cloves garlic, minced
Preparation
White Bean Hummus: In food processor, pur?together beans, parsley, lemon juice, oil, salt, pepper, cumin and chili powder until smooth. Stir in garlic; set aside.
Place mushrooms, gill side down, on rimmed baking sheet. Brush with oil; sprinkle with salt and pepper. Broil, turning once, until tender and browned, about 4 minutes. Let cool slightly and slice.
Broil pitas until hot but still soft, turning once, 1 minute. Cut in half to create pockets; spread 1/4 cup (50 mL) hummus inside each. Divide mushrooms, sprouts, cucumber and tomato among pockets.
Source : Canadian Living Magazine: September 2005
