Grilled Portobellos with Hummus
Served in pitas, these grilled vegetables are ideal for an al fresco lunch or a light summer dinner.
Calories
450 (1 serving)
Total Fat
22g (1 serving)
Saturated Fat
3.5g (1 serving)
Sodium
1190mg (1 serving)
Total Carbs
52g (1 serving)
Dietary Fiber
6g (1 serving)
Sugars
5g (1 serving)
Protein
12g (1 serving)
Calcium
106mg (1 serving)
Iron
4mg (1 serving)
Potassium
692mg (1 serving)
- 2 Tbsp. sesame seeds, toasted
- 1 can (16 oz.) chick peas or garbanzos
- 5 Tbsp. olive oil
- 2 cloves garlic
- 2 Tbsp. lemon juice
- 1 tub Knorr® Homestyle Stock - Vegetable, divided
- 3 Tbsp. water
- 4 portobello mushroom caps
- 4 (8-in.) pita breads
- Shredded lettuce
- 2 tomatoes, sliced
Directions
Print1. Process sesame seeds in the bowl of food processor. Add chick peas or garbanzo beans, 1/4 cup olive oil, garlic, lemon juice, 1/2 tub Knorr® Homestyle Stock - Vegetable and water. Continue processing until smooth. Remove from processor; set aside.
2. Combine remaining 1/2 tub Knorr® Homestyle Stock - Vegetable with remaining 2 tablespoons water and 1 tablespoon olive oil. Brush onto mushrooms. Grill or broil mushrooms, turning once, until tender, about 15 minutes; slice.
3. To assemble, spread 3 tablespoons hummus on the inside of each pita bread, then evenly stuff with lettuce, tomatoes and mushrooms. Add additional hummus, if desired.
