Sauteed Mushroom Pitas with Hummus

Sauteed Mushroom Pitas with Hummus

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A great option for a meatless Monday dinner – even the men will enjoy this one!

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time15 minutes


  • 15ml olive oil
  • 250g button mushrooms, sliced
  • 1 KNORR Vegetable Stock Pot
  • 30ml sesame seeds, toasted
  • 1 tin chickpeas, drained
  • 60ml olive oil
  • 2 garlic cloves
  • 30ml lemon juice
  • 45ml water
  • 4 pita breads
  • Lettuce leaves
  • 2 tomatoes, sliced


  • 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
  • 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!