With the motor running, drop 1 clove peeled garlic through the feed tube of a food processor fitted with a steel blade attachment; process until finely minced.
Scrape down the sides of the bowl.
Rinse and drain one 15-ounce can no-salt-added garbanzo beans (chickpeas).
Add garbanzo beans, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon tahini (sesame seed paste), 1/4 teaspoon salt and 1/4 teaspoon white pepper.
Process until completely smooth, stopping to scrape down the sides as necessary.
Add 1/4 cup fresh cilantro leaves.
Pulse several times or until cilantro is evenly distributed and chopped.
Chill until ready to use (see Tip).
To prepare Mediterranean Wraps:
In a large bowl combine greens, cucumber, tomato, red onion, feta cheese and banana peppers.
In a small bowl whisk together vinegar, olive oil, garlic and black pepper.
Pour dressing mixture over greens mixture.
Toss to combine.
Spread each wrap with about 2 1/2 tablespoons hummus.
Top with dressed greens mixture.
Roll up.
Serve immediately.
To make ahead:
Hummus may be prepared and chilled up to 3 days before using.
Mediterranean Veggie Wrap with Cilantro Hummus
Serves: 4 People
Prepare Time: 20 mins
Cooking Time: -
Calories: -
Difficulty:
Easy
Recipe from Eating Well
Ingredients
Directions
To prepare Cilantro Hummus:
With the motor running, drop 1 clove peeled garlic through the feed tube of a food processor fitted with a steel blade attachment; process until finely minced.
Scrape down the sides of the bowl.
Rinse and drain one 15-ounce can no-salt-added garbanzo beans (chickpeas).
Add garbanzo beans, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon tahini (sesame seed paste), 1/4 teaspoon salt and 1/4 teaspoon white pepper.
Process until completely smooth, stopping to scrape down the sides as necessary.
Add 1/4 cup fresh cilantro leaves.
Pulse several times or until cilantro is evenly distributed and chopped.
Chill until ready to use (see Tip).
To prepare Mediterranean Wraps:
In a large bowl combine greens, cucumber, tomato, red onion, feta cheese and banana peppers.
In a small bowl whisk together vinegar, olive oil, garlic and black pepper.
Pour dressing mixture over greens mixture.
Toss to combine.
Spread each wrap with about 2 1/2 tablespoons hummus.
Top with dressed greens mixture.
Roll up.
Serve immediately.
To make ahead:
Hummus may be prepared and chilled up to 3 days before using.