If you were to look in my refrigerator at any given moment, you would find about 5 different hummus containers. I should probably be on the show "Hoarders" just because of the amount of space they take up in the fridge (okay, that's a little dramatic, but it is like Hummus Central in there). Dip it, spread it, spoon it (yes, I eat it off the spoon just like peanut butter), any of those options are fine by me. I honestly never knew such a thing existed until some years ago when I was at an old friend's family cottage. She comes from a very big and extremely close Lebanese family and they always had hummus and tabbouleh around to feed the crowd. Who knew something could taste so good when put on so many things! Chips, veggies, sandwiches, the stuff never gets old which is why I adore it so much. You are a wonderful thing, little chickpea.
This wrap is a perfect quick and yummy lunch for those days that you're hungry and just don't want to or have the time to get your "gourmet meal" on. This only has a few ingredients and that's really all it needs. Sometimes the simplest recipes end up being long-time favorites, and that's definitely where this landed in my book. I have been bringing this to lunch a couple times a week since I came across the recipe. It's light, refreshing, and only takes a few minutes to make. Perfect? I think so! It even gives me an excuse to use that grill pan of mine that I love to pieces. (Now if only I knew how to work a real grill...) The other great things is if the sandwich sits for a little the flavors combine and make it even tastier, but don't let it sit too too long or it will get pretty soggy. (I made that mistake, but it wasn't the end of the world..it still tasted great!)
This is another awesome recipe from the blog VeganYumYum. I just recently bought the book and I am so excited to start cooking from it!
- 2 10″ Wheat Tortillas
- 1/2 Cup Hummus (Any flavor, plain or horseradish is nice)
- 1 Small Cucumber, sliced very thin (about 1/2 cup)
- 1 Carrot, shredded (about 1/3 cup)
- 1 1/2 Tbs Tamari (or regular soy sauce)
- 1 1/2 Tbs Rice Vinegar
- Black Pepper
- 2 Small Handfuls Baby Spinach
- Hot Chili Sauce/Tabasco, optional
- Using a mandoline, or your food processor, or a sharp knife, slice the cucumber very thinly and place in a large bowl. Add the carrot. Add tamari and rice vinegar and toss. Let marinate 5-10 minutes (or longer, if desired).
- Warm your tortillas so they’re pliable. You can microwave them for a few seconds with a damp paper towel, heat them in a dry skillet, or (my favorite) hold them directly over the flame of your gas burning stove.
- Spread the tortillas with hummus, 3-4 Tbs each, making sure you cover the entire surface. This will help the sandwich stick together. Arrange the cucumber slices in one layer, slightly overlapping. Add carrot, and sprinkle some fresh pepper over the top. Add a layer of baby spinach.
- Roll up the wrap, tucking in the ends, and place on a hot grill pan to slightly warm and create pretty grill marks. You can do this in a regular pan if you don’t have a grill pan. Slice and eat!