Sauteed Mushroom Pitas with Hummus

Ingredients

 

15 millilitre Olive oil

250 gram Button mushrooms, sliced

1 KNORR Vegetable Stock Pot

30 millilitre Sesame seeds, toasted

1 Tin chickpeas, drained

60 millilitre Olive oil

2 Garlic cloves

30 millilitre lemon juice

45 millilitre water

4 Pita breads

Lettuce leaves

2 Tomatoes, sliced

 

 

Instructions

 

1.Heat one tablespoon of olive oil in a pan and gently sauté the sliced mushrooms together with half of the KNORR Vegetable Stock Pot until tender.

2.Remove the mushrooms from the heat and set aside.

3.Using a stick blender, blend together the toasted sesame seeds, drained chickpeas, remaining olive oil and KNORR Vegetable Stock Pot, garlic, lemon juice and water until smooth.

4.Warm up the pita breads in the oven or microwave and slice open.

5.Spread hummus on the inside of the pitas and stuff with lettuce leaves, sliced tomatoes and the sautéed mushrooms.

6.Tip – To toast the sesame seeds simply use the same pan that you sautéed the mushrooms in! You can also add some crumbled feta cheese to the pita filling!