Recently, during a flying trip, I picked up some wraps from Starbucks as snacks. I wasn’t sure if I would have time to halt for lunch and seeing them on the menu, I knew they were perfect snack to fill in until the next meal. And I was right. They were delicious!
Since then, I have been itching to make them at home. And here’s how I made mine.
Sun dried tomato, jalapeno and garlic hummus (BTW Starbucks used Edamame hummus & garlic and herb cheese spread)
1 Spinach tortilla
a handful of edamame, shelled (optional)
2-3 mini zucchini, sliced
1/4 red bell pepper, sliced or chapped
a handful of spinach leaves
To make wraps, lay out a tortilla. Generously apply 1-2 tbsp of hummus. Layer thinly sliced zucchini, red bell peppers, edamame (optional) and spinach. Drizzle some lemon juice. Roll into a wrap and slice into two or three mini wraps.
Delicious! I think the hummus makes the difference 🙂
Sun-dried Tomato and Jalapeno Hummus
One of my favorite combinations is Sun-dried Tomato and Jalapeno: be it for bread or hummus. And of course you can’t find this in the grocery store. So I decided to make my own.
2/3 cup dry chickpeas
1/4 cup sun dried tomatoes
2-3 garlic cloves
3-4 tbsp olive oil
juice of one lemon
salt to taste
a few crushed peppers to sprinkle
Soak the chickpeas overnight or for 10 -12hours in twice the amount of water. Rinse and cover with 1.5 times water and steam in a pressure cooker. I typically use twice the amount of water, but this time decided to reduce the amount, so I don’t need to throw any left over water away. You can also cook the chickpeas stove top until the chickpeas soften. Remove and let cool.
To make hummus, add cooked chickpeas, sun dried tomato, jalapeno and garlic to a food processor. Add the left over water from the the cooked chickpeas as needed and pulse till the ingredients are processed to a smooth paste.
Season with salt, drizzle olive oil, lemon juice and pulse lightly.
Sprinkle some red crushed pepper (optional) and serve with some crackers or make some healthy wraps.