Portabella and White Bean Hummus Pitas

• 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
• 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
• 14 teaspoon ground cumin
• 14 teaspoon chili powder
• salt and pepper
• 2 garlic cloves, minced

1. Hummus.
2. In food processor, puree together beans, parsley, lemon juice, oil, cumin, chili powder, salt and pepper until smooth.
3. Stir in garlic; set aside.
4. (Makes 1 cup).
5. Portobello pita.
6. Place mushrooms, grill side down, on a rimmed baking sheet.
7. Brush with oil; sprinkle with salt and pepper.
8. Broil, turning once, until tender and browned, 4 minutes.
9. Let cool slightly and slice.
10. Broil pitas, turning once, until hot but still soft, about 1 minutes.
11. Cut in half and open up to creae packets; spread 1/4 cup hummus inside each.
12. Divide mushrooms, sprouts, cucumber and tomato among the pockets.

portabella mushrooms, extra virgin olive oil, salt, pita bread, white bean, mixed sprouts, cucumber, tomatoes, fresh parsley, lemon juice, extra virgin olive oil, ground cumin, chili powder, salt, garlic

Taken from www.food.com/recipe/portabella-and-white-bean-hummus-pitas-257704 (may not work)