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!