Veggie Wrap with Hummus
A delicious and refreshing veggie wrap with a homemade garlic hummus
For those of you looking for light and refreshing recipes, you’re going to love this! It was one of those spontaneous meals I made that surprisingly turned out delicious and will likely become a go-to whenever I buy pita bread.
As I mentioned in my previous newsletter, I don’t eat bread often, so it’s rare that I have pita bread. But whenever I’m craving a healthier "take-out" option, I gather all the ingredients to make a custom meal that fits my dietary needs.
The combination of warm, soft pita bread with homemade hummus, crunchy cucumbers, cabbage, and cilantro – oh, it just hits the spot! Especially when you squeeze some lemon or lime juice over it before eating.
I know it might not seem super filling, but in my opinion, it’s a perfect lunch or snack idea. Personally, I could easily eat three of these – they’re that good! And making your own hummus really adds an extra layer of flavor.
If you’re not a fan of cilantro, you can easily swap it for parsley or Thai basil.
I think this wrap would be absolutely delicious when paired with my Cilantro Herb Hummus, which you can find in my Substack.
The recipe I’m sharing with you today is a garlic hummus. The wrap itself is pretty self-explanatory, but I believe everyone should know how to make a solid, basic hummus recipe. Trust me, hummus stays on rotation in my fridge every week!
The roasted garlic hummus recipe can also be found in my Wholesome Plant-based Digital Cookbook on page 70 under Dips/Snack recipes.
Ok, let’s get into the recipe.
Roasted Garlic Hummus Veggie Wraps Recipe
Ingredients
1 (15.5oz) can cooked chickpeas
1/4 cup olive oil or grape seed oil
1/3 cup tahini
3-4 cloves roasted or fresh garlic
1/4 cup lemon juice
1 tsp ground cumin
1 tsp onion powder
2 tsp salt (or to taste)
2-4 tbsp cold water, or to desired consistency
Pita bread
2-3 cucumbers, sliced thin
2 cup savory cabbage, sliced
2 cup red cabbage, sliced
1/4 cup red onion, sliced thin
cilantro to taste
Instructions:
To a high-speed blender, add olive oil, lemon juice, tahini, garlic, ground cumin and onion powder.
Blend until smooth.
Drain chickpeas, then add chickpeas to blender with other ingredients, along with cold water.
Blend until smooth. Halfway through blending, scrap down the sides of the blender to make sure all the chickpeas are incorporated. At this point it should be well combined and slightly thick.
Add salt to taste, then blend one last time.
Taste and adjust if needs more seasoning or citrus juice.
Now are you ready to assemble your veggie wrap.
Spread hummus over the warmed pita bread, followed by the veggies. Fold wrap and enjoy!
Store any remaining hummus in ab airtight container for up to 7 days in the refrigerator.
If you think this recipe might not be filling enough for you, then you’re going to love the next one! I’ll be adding an extra source of protein that takes it to the next level.
Stay tuned for the next newsletter!
Much love,
-Steph
