I'm all about quick and easy when it comes to eating. Sometimes I don't mind more intensive recipes in the kitchen but for the most part, I like to keep it simple. Today's recipe is just that. About as simple as it gets while satisfying my hunger and leaving my taste buds happy. I simply used pre-cooked steamed lentils like the ones Trader Joe's carries (Melissa's also carries steamed lentils if you can find them in your grocery store). They have tons of flavor and don't need much of anything. I'll even top them on a big bed of leafy greens, drizzle on something spicy and be happy as can be. Done and done! Here the lentils worked well with this sun-dried tomato hummus. I imagine plain, garlic or red pepper hummus would be delicious! Hummus is a great spread that lends creaminess to the wrap. You won't miss that there isn't any cheese. Adding some leafy greens to the wrap gives some freshness, and of course a little spice from the red pepper flakes completes my wrap. I'm a sucker for red pepper flakes and most things spicy. Plenty of protein and flavor in this wrap. I hope it inspires you to gather your ingredients and roll up your own. They also make for great brown bag lunches!
If you're interested in a few quick sweet treat ideas, I just updated my Raw Hemp Bites and Raw Ginger Snaps. They are both no bake, no added sugars and amazingly delicious!
Start by making your hummus...
Layer everything as you see here and roll, gently but tightly, starting from the fullest side (in this case I rolled from left to right).
LENTIL & SUN-DRIED TOMATO HUMMUS WRAP
Ingredients
Sun-Dried Tomato Hummus
For the hummus:
If using packaged sun-dried tomatoes, soak your tomatoes in water for about 15 minutes to soften, reserve water. Use the remaining water as needed when adding it to the hummus. If using bottled in oil sun-dried tomatoes, use as is.
Place all ingredients into food processor/blender, except for the water. Blend until creamy, about 3 minutes or so, adding water as needed to thin. I used about 1/3 cup water as I like my hummus on the moist, thin side.
Assemble your wrap:
Lay your lavash bread on a flat surface. Spread a nice layer of hummus over 3/4, top with about 1/2 cup lentils over top, sprinkle with red pepper flakes and mineral salt, add leafy greens over top, roll gently but tightly as you can. Slice in half and enjoy!
Notes:
Feel free to play around with the tahini and olive oil adjusting to suit your taste. You may like more tahini, or you may not have any on hand and can use olive oil in its place.
If you're looking to make this virtually fat free, use water in place of the tahini and olive oil.
Store hummus tightly covered in the refrigerator for up to six days. Makes about 1 1/2 cups.
Try this hummus with warmed corn tortillas or fresh sliced cucumbers, zucchini, carrots, bell peppers, etc. Thin a little more and use as a crema for tacos, enchiladas, and burritos. You can even use it in your salads! Hummus is so versatile and my new nut based cream replacements whenever possible!
- lavash bread (whole grain pref.) or flour tortillas
- 1/2 cup cooked lentils, per wrap
- leafy greens (I used romaine)
- red pepper flakes
- mineral salt
Sun-Dried Tomato Hummus
- 1 1/2 cups fresh cooked garbanzo beans (chickpeas) or 1 can (15oz) garbanzo beans
- 2 - 3 tablespoons sun-dried tomatoes, chopped
- 2 tablespoons tahini
- 2 tablespoon extra virgin olive oil
- 1 clove garlic
- 1/2 teaspoon paprika (I used smoked)
- 1/2 teaspoon mineral salt, or to taste
- juice of 1 lemon or 1 - 2 tablespoons lemon juice
- 1/4 - 1/3 cup water, as needed
For the hummus:
If using packaged sun-dried tomatoes, soak your tomatoes in water for about 15 minutes to soften, reserve water. Use the remaining water as needed when adding it to the hummus. If using bottled in oil sun-dried tomatoes, use as is.
Place all ingredients into food processor/blender, except for the water. Blend until creamy, about 3 minutes or so, adding water as needed to thin. I used about 1/3 cup water as I like my hummus on the moist, thin side.
Assemble your wrap:
Lay your lavash bread on a flat surface. Spread a nice layer of hummus over 3/4, top with about 1/2 cup lentils over top, sprinkle with red pepper flakes and mineral salt, add leafy greens over top, roll gently but tightly as you can. Slice in half and enjoy!
Notes:
Feel free to play around with the tahini and olive oil adjusting to suit your taste. You may like more tahini, or you may not have any on hand and can use olive oil in its place.
If you're looking to make this virtually fat free, use water in place of the tahini and olive oil.
Store hummus tightly covered in the refrigerator for up to six days. Makes about 1 1/2 cups.
Try this hummus with warmed corn tortillas or fresh sliced cucumbers, zucchini, carrots, bell peppers, etc. Thin a little more and use as a crema for tacos, enchiladas, and burritos. You can even use it in your salads! Hummus is so versatile and my new nut based cream replacements whenever possible!