HUMMUS FLOUR RECIPES

Name: Hummus & Veggie Wrap-Up
Prep time: 15 min
Total time: 15 min
Yield: 1 serving.
Ingredients: 2 tablespoons hummus; 1 whole wheat tortilla (8 inches); 1/4 cup torn mixed salad greens; 2 tablespoons finely chopped sweet onion; 2 tablespoons thinly sliced cucumber; 2 tablespoons alfalfa sprouts; 2 tablespoons shredded carrot; 1 tablespoon balsamic vinaigrette

HUMMUS & VEGGIE WRAP-UP RECIPE: HOW TO MAKE IT

Hummus & Veggie Wrap-Up Recipe: How to Make It image

I had a vegan wrap that was similar to this once when I stopped at a diner while on a long and arduous walk. I enjoyed it so much that I modified it to my own taste and now have it for lunch on a regular basis. Everyone at work wants to know how to make it. —Michael Steffens, Indianapolis, Indiana

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 1 serving.

Number Of Ingredients 8

Ingredients

2 tablespoons hummus
1 whole wheat tortilla (8 inches)
1/4 cup torn mixed salad greens
2 tablespoons finely chopped sweet onion
2 tablespoons thinly sliced cucumber
2 tablespoons alfalfa sprouts
2 tablespoons shredded carrot
1 tablespoon balsamic vinaigrette

Steps:

Spread hummus over tortilla. Layer with salad greens, onion, cucumber, sprouts and carrot. Drizzle with vinaigrette. Roll up tightly.

Nutrition Facts : Calories 235 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 415mg sodium, CarbohydrateContent 32g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 7g protein. Diabetic Exchanges 2 starch

CLASSIC CHICKPEA HUMMUS RECIPE - BON APPéTIT

Classic Chickpea Hummus Recipe - Bon Appétit image

Once you make this simple recipe, you'll never buy hummus again. Plus, we've got four ways to riff on this base recipe so you'll never get bored.

Provided by Claire Saffitz

Yield Makes about 2 cups

Number Of Ingredients 9

Ingredients

1 15½-oz. can chickpeas
1 large lemon
1 garlic clove
½ cup tahini, well mixed
¾ tsp. (or more) kosher salt
10 cranks freshly ground black pepper
¼ tsp. ground cumin
3 Tbsp. extra-virgin olive oil, plus more for drizzling
Za’atar and/or sesame seeds (for serving)

Steps:

Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.
Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)
Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.
Process until smooth, about 1 minute.
With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt, if needed.
Transfer hummus to a shallow bowl, top with za’atar and/or sesame seeds, and drizzle with more oil. → Mastered this base recipe? Here are 4 ways to mix it up.
Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.

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HUMMUS & VEGGIE WRAP-UP RECIPE: HOW TO MAKE IT

I had a vegan wrap that was similar to this once when I stopped at a diner while on a long and arduous walk. I enjoyed it so much that I modified it to my own taste and now have it for lunch on a regular basis. Everyone at work wants to know how to make it. —Michael Steffens, Indianapolis, Indiana
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Lunch
Calories 235 calories per serving

Spread hummus over tortilla. Layer with salad greens, onion, cucumber, sprouts and carrot. Drizzle with vinaigrette. Roll up tightly.

See details

CLASSIC CHICKPEA HUMMUS RECIPE - BON APPéTIT

Once you make this simple recipe, you'll never buy hummus again. Plus, we've got four ways to riff on this base recipe so you'll never get bored.
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Reviews 4.6

Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.

See details

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Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it – you may have to do this in batches. Return swiftly to the oven and bake for 4-5 mins, or until the pittas have puffed up and are a pale golden colour. Wrap each hot pitta in a clean tea towel once it's baked to keep it soft while the others cook.

See details

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