Juicy Portobello and White Bean Hummus Pitas

pita do not use Author: Canadian Living Credits: pita do not use

  • Portion size 4 servings

Ingredients

  • 4 portobello mushrooms stems removed
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon each salt and pepper
  • 4 pita pockets
  • 1 cup sprouts (such as radish, sunflower, broccoli, corn, sweet pea and alfalfa)
  • 1 cup sliced cucumber
  • 1 large tomato sliced
White Bean Hummus:
  • 1 can white kidney bean drained and rinsed
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon each of salt and pepper
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon chili powder
  • 2 cloves garlic minced

Method

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 facts <b>Per serving:</b> about

  • Sodium 964 mg
  • Protein 16 g
  • Calories 374.0
  • Total fat 8 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 62 g

%RDI

  • Iron 30.0
  • Fibre 0.0
  • Folate 56.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Juicy Portobello and White Bean Hummus Pitas

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