Hummus Wraps

This simple recipe has two parts: Hummus, and the vegetable-filled wrap that goes around it. Because I try to watch my weight, I used a modest 7-in. (18 cm) whole-wheat tortilla, eating about 150 of them, rather than the standard, 10-in. (25 cm) tortilla of which most people eat just one. Watch your weight as I do: Use smaller plates. 

To Prepare the Hummus:

2 large garlic cloves
Scant 1/2 c. (115 mL) olive oil  
Salt, to taste
Juice of one lemon
One 19 oz. (540 mL) can chickpeas (garbanzo beans), drained and rinsed

To 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 or food processor makes quick work of Hummus.

Add chickpeas, using pulse setting until mixture appears slightly textured but not smooth. 

Add drained, rinsed chickpeas to blender.

Use as a spread or in these Hummus Wraps.

Cover and refrigerate 1 hr., allowing flavors to blend. 

To Prepare the Wraps:

6 whole-wheat, 7-in. (18 cm) 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. 

Add cukes, tomatoes, green onion, parsley, and lettuce.

Center Hummus down each tortilla.

Press fresh veggies lightly into Hummus.

Veggies don’t come any fresher than this!

Fold wraps, securing with picks.

Tomato Note: “Grape” tomatoes are larger than “cherry” tomatoes, but not as large as tomatoes graded “small.”

Further Note: There are many ways to prepare Hummus. You may want to try the quick ’n’ east Trudy’s Hummus or the basically named Hummus, each on this blog. 

Hummus

Although I’ve never been to Morocco, I’ve always wanted to go. Cooking Moroccan dishes transports me there - at least, in my imagination!

Hummus:

One 19-oz. can (540 mL) chickpeas (garbanzo beans), rinsed and drained

1 tsp. (5 mL) salt

1 tbsp. (15 mL) garlic juice or two large cloves of garlic, minced

½ c. (125 mL) olive oil

2 tbsp. (30 mL) lemon juice

1 tbsp. (15 mL) dried parsley flakes

1 tsp. (5 mL) dried onion flakes

¼ tsp. (1.25 mL) curry powder (optional)

Combine all ingredients in a small bowl. Mash together until smooth and well blended, using the back of a spoon (I use the “pulse” control of my food processor). Cover and refrigerate 1 hr., allowing flavors to blend.  Garnish with sprigs of fresh mint. Cut pita bread in half horizontally. Bake in a single layer, 350 deg. F. 10-to-15 min.or until brown, spooning with Hummus.

You may want to try Hummus Wraps or Trudy’s Hummus, each on this blog. Parmesan Pita Crisps pair perfectly with Hummus, too.