Yummy Sandwich Wraps

I made these for a school function last week (using the hummus recipe posted right below this) and they were a hit!  I kept sneaking bites before I sent them off- they are super refreshing and extremely healthy (vegan if you can find a vegan tortilla).  They were gone so fast at the event and it made a ton!  You could keep the ingredients in the fridge, ready to go if you need a quick and easy lunch, or cut small and serve a crowd.

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Yummy Sandwich Wraps

Suzette Larson

Tortillas 

Hummus 

Bell peppers (all colors)

Cucumber

Spinach

Deli sliced turkey (optional- omit for vegan/vegetarian)

Just spread hummus on one half of the tortilla (half-moon shape), spread the veggies lengthwise that have been cut into long, thin strips across the tortilla, throw a couple slices of turkey and roll. I spread a bit more hummus as I rolled it up to help it stick together. 

Roll it up tight and let rest while you roll the next. When you're finished rolling, start with the first one you rolled and slice diagonally, leaving off the ends. 

The Best Hummus

I've never made my own hummus before because you can pretty much get it at any store, but I went for it.  The good?  It was amazing!!!! The bad? I will never buy store-bought again and I'm forced to make my own now.  You have to go the extra step and peel the chickpeas to make this as smooth as butter- I promise it only takes a few minutes.  And, I got Tessa involved and she loved to help!  This recipe is from the Ottolenghi cookbook, which is kind of a huge deal around these parts... it is bonafide stuff.  You have to let it rest for a while, to let the flavors come together, before it reaches optimal deliciousness.

courtesy

The Best Hummus

From Smitten Kitchen

Makes 1 3/4 cups hummus

1 3/4 cups drained chickpeas (from a 15-ounce can)
1/2 cup tahini paste
2 tablespoons freshly squeezed lemon juice, or more to taste
2 small cloves garlic, roughly chopped
3/4 teaspoon table salt, or more to taste
Approximately 1/4 cup water 

Olive oil, paprika, pita wedges (brushed with olive oil and sprinkled with a combination of sesame seeds and sea salt), and/or carrot sticks [optional] to serve.

For canned chickpeas: Peel your chickpeas. I find this is easiest when you take a chickpea between your thumb and next two fingers, arranging the pointy end in towards your palm, and “pop!” the naked chickpea out. Discard the skin. 

In a food processor (I used my blendtec), blend the chickpeas until powdery clumps form, a full minute, scraping down the sides. Add the tahini, lemon juice, garlic and salt and blend until pureed. With the machine running, drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture. I find I need about 4 tablespoons for this volume, but you may need slightly more or less.

Taste and adjust seasonings, adding more salt or lemon if needed. I do recommend that you hold off on adding more garlic just yet, however. I find that it “blooms” as it settles in the fridge overnight, becoming much more garlicky after a rest, so that even if it doesn’t seem like enough at first, it likely will be in the long run.

Transfer the hummus to a bowl and rest it in the fridge for at least 30 minutes, longer if you can. To serve, drizzle it with a little olive oil, and sprinkle it with paprika. Serve it with pita wedges or carrot sticks.