Sunday, April 7, 2013

Sauteed Mushroom Pitas with Hummus

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
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!

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