A hummus veggie wrap is one of my favorite summertime meals, and this recipe will be sure to please!
2 ½ cups garbanzo beans (drained and rinsed if canned)
3 tablespoons tahini
3 tablespoons lemon juice
2 cloves chopped garlic
1 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon salt or to taste
Process all ingredients in a food processor or strong blender until smooth. Add water or vegetable broth as needed for smoother consistency.
Home-cooked beans make this taste so much better! To cook beans from scratch, soak dry beans in water to cover for 8 to 24 hours. Drain well, rinse, and transfer to a crock pot. Cover with water about 1 inch above top of beans. Cook on low for 7 or 8 hours or until soft.
To make a wrap
Spread hummus on a whole wheat tortilla. (My personal favorite is a Food For Life sprouted wheat tortilla.) Top with avocado, mustard, dairy-free dressing, and veggies, such as lettuce, spinach, sprouts, red or green cabbage, shredded carrot, onion, tomato, etc.