Portabella and White Bean Hummus Pitas

Name: Portabella and White Bean Hummus Pitas
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 4 portabella mushrooms; 1 tbsp 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; 1 can white kidney beans (540 ml); 1 tsp fresh parsley; 1 tbsp lemon juice; 1 tbsp extra virgin olive oil; 0.25 tsp ground cumin; 0.25 tsp chili powder; salt and pepper; 2 garlic cloves

Grilled kidney beans, portabella mushrooms and pita bread, warmed with cumin and chilli, a Lebanese bread. It's finished with salt and pepper.

40 min · Serves 4 · Medium

Method

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Time: Prep 25 min · Cook 15 min · 40 min total
Difficulty: medium

1
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).
2
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.
4 min
3
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.
1 min
4
Divide mushrooms, sprouts, cucumber and tomato among the pockets.