Author: Rebekah Smith from M. Smith from "Cooking Light"
Cuisine: Middle Eastern
Prep time:
Total time:
Serves: 6
A hummus veggie wrap is a quick and satisfying lunch or dinner.
Ingredients
Hummus
1 can garbanzo beans - reserve juice
2 ounces sliced jalapeno pepper (I used one big ass jalapeno from my garden. It could have taken more)
½ TSP cumin
2 TBS lemon juice
3 cloves minced garlic
1 TBS reserved bean juice
Note
The above makes a dry-ish mixture that didn't seem quite right. I added a dollop of peanut butter (I would have used tahini instead if it had been available), a splash of tamari, and a little extra bean juice.
Wrap
Hummus (see above)
Tortillas (buy or make, see below)
Veggies of your choice: I used cucumber, red pepper, lettuce, tomato, and onion. Black olives, pickled jalapeno and crushed walnuts would have been a good addition. I put crushed walnuts on everything.
Instructions
Blend hummus ingredients in a food processor or mash by hand.
Warm tortilla - I heat mine directly on a gas burner on the stove, turning it with tongs
Spread hummus down the center of a tortilla and sprinkle with paprika
Layer veggies on top of hummus and fold tortilla closed. Don't know how? Look it up on YouTube.
Recipe by Two People & A Cat at http://twopeopleandacat.com/hummus-veggie-wrap/