2 large garlic cloves
7 tbsp. (105 mL) olive oil
Salt, to taste
Juice of one lemon
One 19 oz. (540 mL) can garbanzo beans (chickpeas), drained and rinsed
Into a blender, add garlic, olive oil, salt, and lemon juice. Pulse until garlic is finely chopped.
|This mini citrus squeezer simplifies clean-ups and storage.|
|A blender makes very quick work of Hummus.|
Add garbanzo beans, using pulse setting until mixture appears slightly textured but not smooth.
|Add drained, rinsed garbanzo beans to blender|
|Use as a spread or in these Hummus Wraps.|
Cover and refrigerate 1 hr., allowing flavors to blend.
Note: There are many ways to make hummus, each a little different. For another, check the Index under Appetizers: Dips and Spreads (Hummus).
6 whole-wheat, 7-in. soft tortillas
Hummus recipe (above)
1-1/2 c. (375 mL) chopped long English (seedless) cucumbers, skin on, quartered
12 or 13 “grape” tomatoes, halved (see Tomato Note)
1/4 c. (60 mL) chopped spring onions
1/2 c. (125 mL) fresh parsley tops, stems removed
6 leaves baby Romaine lettuce
Have all ingredients arrayed and prepared before starting. Spread center insides of each tortilla with about 1/4 c. (60 mL) Hummus. Gently press combined cucumbers, tomatoes, and parsley into spread. Top with Romaine leaf. Fold and close wrap, securing with long pick.
|You’ll be adding cucumber, tomatoes, Hummus,|
green onion, fresh parsley, and Romaine lettuce.
|Spread Hummus down center of each tortilla.|
|Lightly press fresh veggies into Hummus.|
|Veggies don’t come any fresher than this!|
|Trim parsley stems before sprinkling with parsley.|
|Fold wraps; secure with picks.|
Tomato Note: “Grape” tomatoes are larger than “cherry” tomatoes, but not as large as regular small tomatoes.