Saturday, April 08, 2006

Hummus Wraps

Another relatively quick and easy meal last night. We had some hummus in the fridge that I made a week or so ago, plus some broccoli and a red bell pepper that needed to be used. So I thought some wraps might be good. There are many many recipes on-line for hummus and mine was pretty standard so I won't go into details there. I'm not really sure of the proportions anyway - just chickpeas, tahini, lemon juice, garlic, olive oil, parsley and salt & pepper whirred up in the food processor. Anyway, I spread a bunch of hummus on a tortilla and topped it with shredded carrots, thinly sliced red bell pepper and some of the broccoli that I steamed in a bowl in the microwave. On top of all that, I drizzled some of the Lemon Zinger Vinaigrette from Vive le Vegan that I whipped up real quick with a hand blender in a measuring cup. We really like the vinaigrette recipes from this book, and though I've been using flax oil instead of the hemp seed oil called for in the recipes, they still come out great.

We're off to Norfolk this afternoon since I have a bike race there first thing in the morning but we've got a good lead on some vegan food options there. We'll let you know what we find.

3 comments:

Fiber said...

Hummus has got to be one of the most made things in my kitchen. I think I have about 5-6 hummus recipes alone on my blog. =)
But I do love a good hummus wrap - fresh veggies and hummus make the perfect meal.

Chris said...

I agree. And I'll have to branch out and try some different hummus variations since I usually stick to one pretty basic recipe.

Arielle said...

A note I often give on hummus-making - surprising to many is that traditional Middle Eastern hummus almost never has olive oil in it. If olive oil is used it is drizzled on top when served on a shallow platter. I actually think the olive oil makes it a really strange texture when blended in with the hummus. And there's less fat without it, so that's a double plus. I'm not sure where the idea to put olive oil in it came from, but I always encourage people to try it without. I think the flavors "pop" more without the oil as well.

Love your blog, by the way. I plugged it on my LJ a week or so ago.