There’s something about a hummus wrap that’s just pure magic—like finding a $20 bill in your old coat pocket. It’s creamy, zesty, and somehow makes you feel like a health guru even if you just devoured a whole pizza last night. And hey, with roasted red peppers thrown in, it’s like you’re pampering your taste buds with flavors that belong at a summer picnic, even if it’s snowing outside.
Steps
- Begin by preparing the hummus: Drain a can of chickpeas and place them in a food processor. Add lemon juice, tahini, olive oil, cumin, garlic powder, and salt. Pulse the ingredients until crumbly, then gradually blend in water until the mixture is smooth and fluffy.
- Prepare the vegetables by slicing roasted red peppers into thin strips and cutting the cucumber into thin slices. Measure out the feta, cutting it into small cubes and crumbling as needed for the wraps.
- Lay out a pita and spread approximately 1/4 cup of hummus down the center or inside the pocket. Layer a few strips of roasted red pepper over the hummus.
- Crumble one cube of feta over the peppers, followed by a few slices of cucumber. Add a generous handful of baby spinach or greens on top.
- Fold the sides of the pita over the filling ingredients and enjoy the wrap fresh. Store any leftover prepared ingredients in the refrigerator for easy assembly later on.
Ingredients
- 1 can (15 oz) of chickpeas
- 1/4 cup of lemon juice
- 1/4 cup of tahini
- 2 tablespoons of olive oil
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of garlic powder
- 1/2 teaspoon of salt
- Up to 1/4 cup of water
- 1/2 of a 12 oz jar of roasted red peppers
- 1 cucumber
- 3 oz of feta cheese
- 6 pita breads
- 6 cups of baby spinach or mixed greens
Nutritional Values
Calories: 2972.22 kcal | Carbohydrates: 421.62 g | Protein: 105 g | Fat: 97.92 g | Sodium: 6689.22 mg | Fiber: 49.5 g
FAQ
- Can I replace the pita bread with another option?
- Certainly! If you find pita bread a bit too thick or heavy, you can opt for a tortilla. You can also try using a sturdy artisan bread for a sandwich version, or even create small cracker stacks with hummus, spinach, cucumber, red pepper, and feta.
- Is it possible to prepare the hummus wrap in advance?
- Yes, you can prepare the hummus wrap the night before or up to two days in advance. To maintain freshness, consider layering the spinach before adding the cucumber and red pepper, which helps prevent the pita from getting soggy.
- How do I make a smooth and fluffy hummus?
- Begin by draining a 15oz can of chickpeas and adding them to a food processor along with lemon juice, tahini, olive oil, cumin, garlic powder, and salt. Pulse until crumbly, then gradually add water until the mixture reaches a smooth and fluffy consistency.
- What should I do with leftover roasted red peppers?
- If you have leftover roasted red peppers, they can be stored in the freezer for future use. This is a great way to manage leftover ingredients and reduce waste.
- How long will the ingredients for the hummus wrap last?
- When properly stored, the ingredients for the hummus wrap should remain fresh for about 4-5 days, ensuring you have easy access to a delicious lunch throughout the week.
Tips
- For a lighter wrap, consider using a tortilla instead of pita bread. Alternatively, you can transform the ingredients into a sandwich using hearty artisan bread or make cracker stacks with hummus, spinach, cucumber, red pepper, and feta.
- If you plan to prepare the wraps in advance, layer the spinach before adding cucumber and red pepper. This helps to create a barrier and prevents the pita from becoming soggy.
- To maintain cost-effectiveness, measure the feta carefully. Use 1/2 oz. per wrap by dividing an 8 oz. block into smaller portions and crumbling one piece for each wrap.
- Prepare and store all ingredients in separate containers in the refrigerator. This way, you’ll have all the components ready for easy assembly throughout the week, ensuring freshness and convenience.
Equipment
- Food processor