Portabella and White Bean Hummus Pitas

Add any type of sprout to this pita, such as radish, sunflower, broccoli, corn, sweet pea or alfalfa. You can also sub the white bean hummus for traditional hummus, just swap the kidney bean for chickpeas and add 2 tbsp of tahini.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  portabella mushrooms, stems removed
• 1  tablespoon 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, sliced

• white bean hummus

• 1 (540 ml) can white kidney beans, drained and rinsed
• 1  teaspoon fresh parsley, minced
• 1  tablespoon lemon juice
• 1  tablespoon extra virgin olive oil
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon chili powder
•  salt and pepper
• 2  garlic cloves, minced

Directions

1. Hummus.
2. 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).
3. Portobello pita.
4. 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.
5. 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.
6. Divide mushrooms, sprouts, cucumber and tomato among the pockets.