Spinach Hummus Lunch Wraps
Serves: 4 | Prep time: 15 minutes | Cooking time: 15 minutes
Ingredients
- 4 Golo Wraps
- Several handfuls of spinach leaves
- 1 cucumber, cut into long thin slices
- 2-3 mixed (mild) peppers
- Fresh parsley sprigs, optional
- Tofu or other choice of protein, optional
- Sprinkle of hemp seeds, optional
Spinach Hummus (makes about 1 ½ cups)
- 1 can chickpeas, drained and rinsed
- ¼ cup vegetable broth (or water)
- 3 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 garlic clove
- ½ teaspoon sea salt
- ¼ cup fresh parsley
- ⅛ teaspoon cumin
- ⅛ teaspoon smoked paprika
- Freshly ground black pepper, to taste
- 1½ cups packed fresh spinach
METHOD
This recipe is inspired by the hummus wraps recently available at Whole Foods.
- Make the Spinach Hummus: In a food processor, combine the chickpeas, vegetable broth, lemon juice, tahini, garlic, salt, parsley, cumin, paprika, and black pepper and blend well. Add the spinach and blend again. Chill until ready to use.
- To assemble the wraps, spread about ¼ cup of hummus on each wrap, leaving a ½-inch border around the edges. Add the spinach leaves followed by the cucumber and pepper slices. Top with the fresh parsley, protein of choice and hemp seeds, if using. Roll up the wraps and then wrap in foil. Refrigerate until until ready to use.
Serves: 4 wraps. For the Method & Full Recipe visit click here
Image Source: Love & Lemons
Content Source: Love & Lemons
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