Hummus Veggie Wrap

Right before I had left my hometown to take a job in Saint Paul, I took a cooking class at my favorite restaurant in Rapid City. Veggies was a venture of Seventh-Day Adventists. Unlike Mary who was the owner of the restaurant and our teacher, I’m not positive that God intended for people to be vegetarians. Nevertheless, Mary did make a compelling case for being one (actually a vegan, it turns out) and eating whole unprocessed foods. She reaffirmed what I had read years earlier in a random book I found. Sugar Blues argued that sugar was a processed drug, not unlike (do I remember this correctly?) cocaine.

Maybe the book was overstating it. But, I’ll never forget the story Mary told us about a school that was having serious discipline problems. She claimed to have corrected the problem by taking over the cafeteria. She got rid of the sugar, the white bread, the dairy and – of course – the meat. She described a transformation where failing students with a penchant for picking fights became model citizens. Before they couldn’t concentrate or sit still. Now they could. And according to Mary, it was about the food. I believed her. After all, the reason I took her class in the first place was because I noticed that I felt better whenever I had lunch at her long-since closed restaurant. A meal there was always totally satisfying.

I still have the cookbook I bought when I took Mary’s class. The Best of Veggie’s has everything from main dishes like croquette’s with cashew gravy that will stand up to the comfort food of my childhood (think Grandma’s roast beef with mashed potatoes and gravy, corn, sweet carrots drenched in butter, rolls) to vegan mayo and homemade ketchup. So, I was surprised that something as basic as a hummus recipe didn’t hit the mark. Was the ¼ cup of lemon juice a typo? I made it work by adding more beans. But the hummus recipe that my mother gave me last week over the phone is better. From my post-it note to you, here it is with some adaptations:

Hummus Veggie Wrap
Author: 
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
  1. Blend hummus ingredients in a food processor or mash by hand.
  2. Warm tortilla - I heat mine directly on a gas burner on the stove, turning it with tongs
  3. Spread hummus down the center of a tortilla and sprinkle with paprika
  4. Layer veggies on top of hummus and fold tortilla closed. Don't know how? Look it up on YouTube.

Brian knows that anything I cook is accompanied by the “How would I change this?” conversation. With the fresh tomatoes from my backyard shining in this dish, the obvious answer would have been to grow more of my own veggies. It’s easy to grow cucumbers, onions and peppers. Also, I could have replaced the canned garbanzo beans with cooking up some dried ones, which would have taken just a few minutes in the pressure cooker.

A more challenging improvement would be to make my own tortillas using just three ingredients as shown in this video. Is it really that easy? Or will my ambitions go the way of my pasta machine, which is rarely used even though fresh pasta is notably better than anything I can buy with the possible exception of what I can get at Cossetta’s?

The prominent “Handmade Locally” on the package of the tortillas I have in my fridge makes me feel good. The story on the back of the package about the family behind the business is also touching.

“…Together they worked long hours at low-wage job after low-wage job to support their family until they took a roll of the dice and began peddling an unlikely product: fresh corn tortillas.”

Never mind that it is flour tortillas that I have. After reading the list of 20+ ingredients of which I recognize three (bleached wheat flour, water and salt), these “locally made” marketing techniques quickly lose their luster.

Cutting the veggies lengthwise for a wrap works well.

Cutting the veggies lengthwise for a wrap works well.

Add whatever veggies you like.

Add whatever veggies you like.

Fold the bottom of the wrap up first then roll the sides in.

Fold the bottom of the wrap up first then roll the sides in.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: