Kalamata Hummus Wrap

Posted September 4, 2012 @ 9:19am | by Kori Mortenson

Recipe of the Month:  Kalamata Hummus Wrap


3 cups cooked garbanzo beans

3 Tbsp tahini

2 Tbsp tamari, 2 Tbsp miso, or 2 tsp sea salt

1/4 cup freshly squeezed lemon or lime juice

1/2 garlic clove, chopped (optional)

1 tsp ground cumin

Black pepper

1/8 tsp cayenne pepper (optional)

8 flour tortillas

Chopped kalamata olives

Place the beans, tahini, tamari, lemon juice, garlic, and cumin in a food processor or blender.  Process until smooth.  Add a small amount of water to keep the mixture moving if needed.  Season to taste with black and cayenne pepper.

For each wrap, spread a thin layer of hummus on a tortilla and sprinkle some of the olives in a line down the center of the tortilla.

For a more substantial lunch, add lettuce, red bell pepper, and tomato before rolling the wraps.

From the book Eat & Run by Scott Jurek

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