Absolutely great for school lunches and after-school snacks. Protein-rich, delicious and easy to make, hummus can be served like this, or sent to school with fresh vegetables or organic chips for dipping. Yummy.
Makes 4-6 half-wraps
2-3 fresh garlic cloves, minced
2 cups cooked or canned chickpeas
grated zest and juice of 1 fresh lemon
1/3 cup sesame tahini
1 teaspoon cumin (optional)
¼ cup extra virgin olive oil
½-1 teaspoon sea salt
2-3 sprigs fresh flatleaf parsley, finely minced
whole wheat soft tortillas or pita halves
romaine lettuce leaves
Combine all ingredients for hummus in a food processor, adjusting salt to your taste. Puree until smooth, adding water or olive oil if the mixture seems too thick for your taste.
To assemble the wraps, lay a soft tortilla on a dry work surface, lay lettuce, sprouts and tomato slices. Spoon hummus generously over top, roll, jellyroll style, securing with a toothpick. Slice in half crosswise to serve.
Cook’s Tip: although easy to make, you can also use store-bought hummus to make life easier on busy days.