Hummus wrapped up in a flatbread with olives and feta. This is what we’re bringing for lunch for the rest of the week. It’s easy, delicious, AND healthy! WHAT?! Make your own hummus for a super homemade and inexpensive lunch.
Hummus Wrap Ingredients
Hummus
Make the hummus Whirl 2 cans of garbanzo beans, 1 tablespoon tahini, 1 tablespoon olive oil, 1 garlic clove, and the juice of 1 whole lemon in a food processor, with a pinch of salt. Add water (the low fat version) out olive oil (the high fat version) until the hummus is the consistency of hummus.
Lavash Bread with hummus, spinach, kalamata olives, feta, and cucumber
Spread the hummus on flat bread (we use the lavash bread from Trader Joe’s). You could also use a tortilla. Top with fresh spinach, cucumber, feta, and kalamata olives.
Lavash hummus wrap
Roll it up, tie it with a string, and wrap it in wax paper or a salvaged plastic sack.
Ingredients
- 2 cans garbanzo beans
- 1 tbsp olive oil
- 1 tbsp tahini
- 1 lemon (juice)
- 6 flat breads (or lavash or tortillas)
- spinach leaves
- kalamata olives
- feta cheese
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- Orzo Salad With Basil, Kalamatas and Feta (seattlefoodshed.wordpress.com)
IMHO, tahini comes in jars that are much too large when you only need a tablespoon. I have brought tahini twice and twice it slowly sunk into a deep green-blue sea of fuzz. Try using seasame oil instead for that nutty undertone. Oh and did you see the article on Slate slagging off the schmucks who buy hummus?
The solution to above comment is to use way more tahini, I’d use about half a cup and it makes the flavor richer.
My personal solution to the Tahini Problem (and it IS such a problem! People are forever complaining about it) is to get rid of it altogether and use natural unsweetened yoghurt instead. It tastes better, the texture’s smoother, and whatever flavours you put in the hummus are more dominant. Love!
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