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#WFD – Sauteed Mushroom Pitas with Hummus
Spread hummus on the inside of the pitas and stuff with lettuce leaves, sliced tomatoes and the sautéed mushrooms
POLOKWANE – Hummus is a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic.
It is popular in the Middle East and in Middle Eastern cuisine around the globe.
What’s for Dinner says this recipe is a great option for a meatless dinner and suggests adding crumbled feta cheese to the pita filling.
Ingredients
- 15ml olive oil
- 250g button mushrooms, sliced
- 1 x KNORR Vegetable Stock Pot
- 30ml sesame seeds, toasted
- 1 tin chickpeas, drained
- 60ml olive oil
- 2 cloves of garlic
- 30ml lemon juice
- 45ml water
- 4 pita breads
- lettuce leaves
- 2 tomatoes, sliced
Method
- 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
- Remove the mushrooms from the heat and set aside
- 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
- Warm up the pita breads in the oven or microwave and slice open
- Spread hummus on the inside of the pitas and stuff with lettuce leaves, sliced tomatoes and the sautéed mushrooms.
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