Tested till perfect Juicy Portobello and White Bean Hummus Pitas
Juicy Portobello and White Bean Hummus Pitas Photography by Michael Alberstat

Juicy Portobello and White Bean Hummus Pitas

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2005

  • rating starrating starrating starrating starrating star
  • 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
To change the number of servings, enter the number, then press "calculate". or reset

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.

Nutritional Information Per serving: about

cal 374 pro 16g total fat 8g sat. fat 1g
carb 62g fibre 12g chol 0mg sodium 964mg

% RDI:

calcium 9 iron 30 vit A 5 vit C 25
folate 56
All rights reserved. Transcontinental Media G.P. © 2014