Portabella And White Bean Hummus Pitas Food

GARLIC WHITE BEAN BASIL HUMMUS + HOMEMADE TOASTED PITA CHIPS

Steps:

• Preheat oven to 375 degrees F.
• Cut each pita into 8 wedges and place wedges in a large bowl. Drizzle with 1 tablespoon of olive oil or spray with olive oil cooking spray and gently toss to coat. Sprinkle 1 teaspoon salt all over wedges adding other spices if desired; toss again to coat.
• Arrange on an ungreased baking sheet and bake about 8-10 minutes, until pita chips are golden brown. Flip over once halfway through baking. Cool on pans.
• Make your hummus: combine beans, garlic, lemon juice, basil, salt and pepper in the bowl of a food processor. Pulse a couple of times until the mixture looks somewhat chopped.
• Add in the 2 tablespoons of olive oil while the machine is still running. Let process until the mixture is creamy.
• If the mixture appears to be too thick, add in a few teaspoons of water at a time to thin it out. Otherwise, season with additional salt and pepper to your liking and drizzle the top with a tiny bit of olive oil.

WHITE BEAN HUMMUS

Steps:

• Puree a 15-ounce can drained white beans with 1 garlic clove, 2 tablespoons each lemon juice and tahini, add 1 teaspoon cumin and 1/2 cup chopped scallions; add water if needed. Season with salt. Serve with pita or breadsticks.

FRESH BASIL-WHITE BEAN HUMMUS

Steps:

• Place ingredients in blender or food processor and puree until creamy, scraping sides occasionally.
• Taste and adjust flavors as desired.

WHITE BEAN HUMMUS

Steps:

• Add the beans and minced garlic to the bowl of a food processor. Puree until a smooth mixture forms.
• While the processor is running, add an ice cube, tahini, lemon juice, spices and a big dash of kosher salt. Blend for about 4 minutes or so. Check, and if the consistency is too thick, run processor and slowly add a drizzle of hot water. Blend until you reach your desired silky smooth consistency.
• Taste and adjust seasoning and lemon juice to your liking. If you need more garlic, add another minced clove. And if you like the dip to be even more nutty, add a little more tahini. Make sure to run the processor again until everything is well combined.
• Serve or chill the dip for a later time (chilling will thicken the white bean hummus some, which is recommended). When ready to serve, spread the hummus in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with 2 to 3 teaspoons of dukkah, if using.

PORTABELLA MUSHROOMS

Steps:

• Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap.
• Place, smooth side up, in large, shallow glass dish.
• Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly.
• Let stand for 15 minutes.
• Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
• Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed.
• Arrange Parmesan over top; cook, covered, for about 2 minutes or until melted.

PORTABELLA AND WHITE BEAN HUMMUS PITAS

Steps:

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