Juicy Portobello and White Bean Hummus Pitas
Servings: 4
Ingredients:
Juicy Portobello and White Bean Hummus Pitas Photography by Michael Alberstat
| 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% |
-
4 portobello mushrooms, stems removed
1 tbsp (15 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
4 pita pockets
1 cup (250 mL) sprouts (such as radish, sunflower, broccoli, corn, sweet pea and alfalfa)
1 cup (250 mL) sliced cucumber
1 large tomato, sliced
white_bean Hummus:
1 can (19 oz/540 mL) white kidney beans, drained and rinsed
1 tbsp (15 mL) minced fresh parsley
1 tbsp (15 mL) each lemon juice and extra-virgin olive oil
1/4 tsp (1 mL) each salt, pepper, ground cumin and chili powder
2 cloves 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.
Additional Information
Source
Canadian Living Magazine: September 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »