This makes a big batch of mouth-warming good hummus. Use half for the wraps and the remainder for dip with crunchy veggies as a picnic extra.
1 - 14 oz (398 mL) can cannellini beans or chickpeas, rinsed and drained
1/2 cup (125 mL) tahini paste
1/3 cup (80 mL) extra-virgin olive oil
2 garlic cloves, minced
1 lemon, juiced
3 Tbsp (45 mL) hot water
2 Tbsp (30 mL) Sriracha sauce (a hot chili sauce originating in Thailand)
1 large eggplant
1 Tbsp (15 mL) extra-virgin olive oil
Sea salt and ground black pepper, to taste
8 large organic whole wheat flour or corn tortillas
1/4 cup (60 mL) toasted pine nuts
2 cups (500 mL) washed spinach leaves, shredded
For hummus, place beans in food processor and pulse to chop. Add remaining ingredients and whirl until puréed as fine or coarse as you like.
Makes 2 cups (500 mL) hummus.
For wraps, slice zucchini and eggplant lengthwise into thin strips. Lightly brush slices with oil and sprinkle with salt and pepper, if using. Grill over medium-high heat (or broil) until charred, 2 to 3 minutes per side. Let cool, then slice eggplant into smaller strips.
To assemble wraps, spread tortillas on counter. Spread 2 Tbsp (30 mL) hummus over each, then sprinkle with pine nuts and spinach. Divide grilled vegetables along bottom halves of tortillas. To wrap, fold in the two sides of tortilla. Roll up, tucking in edges to form a tight cylinder. Wrap each individually in parchment paper or pack in resealable container.
Each serving contains: 318 calories; 10 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 35 g total carbohydrates (5 g sugars, 7 g fibre); 205 mg sodium
Tip for the road:
Go gluten free by making this recipe into mini sandwiches using your favourite gluten-free sliced bread.
source: "Splendour in the Grass", alive #381, July 2014
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