Juicy Portobello and White Bean Hummus Pitas

[Guest guest]

Juicy Portobello and White Bean Hummus Pitas

 

4 portobello mushrooms, stems removed

1 tbsp. EVOO

1/4 tsp. each salt and pepper

4 pita pockets

1 cup sprouts, such as radish, sunflower, broccoli,

corn, sweet pea or alfalfa or mix them

1 cup sliced cucumber

1 large tomato, sliced

Sliced onions and sliced olives optional

 

White Bean Hummus:

1 19 oz. can white kidney beans, drained and rinsed

1 tbsp. minced fresh parsley

1 tbsp. each lemon juice and extra-virgin olive oil

1/4 tsp. each salt, pepper, ground cumin and chili

powder

2 cloves garlic, minced

 

White Bean Hummus: In food processor, purée 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. I place on open flame of syove and flip a few

times. Cut in half to create pockets; spread 1/4 cup

hummus inside each. Divide mushrooms, sprouts,

cucumber and tomato among pockets.

Serves 4