Hummus. It’s a love hate thing. You either love it, or you hate it.
I LOVE it.
After my glutenous Sonoma weekend with my friends, my body was craving something healthy. I was wandering through Whole Foods Market and found these delicious Hummus Wraps. I thought it was a stroke of genius. Hummus isn’t just for dipping anymore.
Come to find out people have been using hummus for not only wraps, but you can spread it on whole wheat pizza crust topped with tons of fresh veggies and you have a delicious dinner. People even use it for a sandwich spread instead of the ubiquitous mayo.
See, I don’t always cook with butter.
But using it as a dip is good, too. I like my hummus nice and thick. It is easy to thin it out with water or the reserved liquid from the can of chickpeas.
Very simple ingredients for a simple recipe. The only odd thing is the Tahini. Tahini is a ground sesame seed paste. You can find it next to the peanut butter.
Put all your ingredients in a food processor fitted with the metal blade.
Add the tahini and all the other delicious ingredients. If I want to really spice up my humus I use about a tablespoon of chipotle hot sauce.
When making your wraps you can use any combination of vegetables. The wrap I purchased at Whole Foods had brown rice in it, which gave it a little more texture. Here I am using shredded carrots and shredded cucumber. Thinly sliced cabbage would be good as well as a sprinkle of your favorite cheese. Feta would be nice.
I really like using these tortillas. They only have 80 calories per tortilla and a whopping 8 grams of fiber.
Lay your tortilla flat on a plate, spread the hummus and top with your favorite vegetables. Healthy isn’t so hard after all.
Recipe adapted from Tosca Reno’s cookbook The Eat-Clean Diet
4 cloves garlic (you can also roast your garlic for a nuttier flavor)
2 cups rinsed and well drained chickpeas or garbanzo beans (reserve some of the liquid for thinning out the hummus)
1 teaspoon sea salt
1/3 cup tahini (sesame seed paste-stirred well)
Juice of 2 fresh lemons (you can also use lime)
1 Tablespoon extra virgin olive oil
1/4 teaspoon ground corriander
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
(For added flavor sometimes I use chipotle hot sauce and add in some fresh cilantro for a fresh, bright flavor)
Place all ingredients in a food processor. Pulse for a few minutes until well combined but still coarse. Adjust the seasonings. Transfer to serving bowl and serve or cover with plastic wrap. Keeps well for several days. If you want a thinner hummus then add in some of the liquid from the can of chickpeas or add water.
Calories: 35 per one tablespoon serving, 1 gram of protein, 4 carbs, 94 mg of sodium