Mediterranean Veggie Wrap with Cilantro Hummus

Recipe from Eating Well

Ingredients

• Cilantro Hummus
• 1 clove garlic, peeled
• 1 (15 ounce) can no-salt-added garbanzo beans (chickpeas)
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon tahini (sesame seed paste)
• ¼ teaspoon salt
• ¼ teaspoon white pepper
• ¼ cup fresh cilantro leaves
• Mediterranean Wraps
• 4 cups mixed baby greens
• ½ large cucumber, halved lengthwise and sliced (1 cup)
• 1 cup chopped tomato
• ½ cup thinly sliced red onion
• ¼ cup crumbled reduced-fat feta cheese
• 2 tablespoons bottled sliced mild banana peppers
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 clove garlic, minced
• ¼ teaspoon black pepper
• 4 (8 inch) light tomato-flavored oval multi-grain wraps

Directions

1. To prepare Cilantro Hummus:
2. 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.
3. Scrape down the sides of the bowl.
4. Rinse and drain one 15-ounce can no-salt-added garbanzo beans (chickpeas).
5. 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.
6. Process until completely smooth, stopping to scrape down the sides as necessary.
7. Add 1/4 cup fresh cilantro leaves.
8. Pulse several times or until cilantro is evenly distributed and chopped.
9. Chill until ready to use (see Tip).
10. To prepare Mediterranean Wraps:
11. In a large bowl combine greens, cucumber, tomato, red onion, feta cheese and banana peppers.
12. In a small bowl whisk together vinegar, olive oil, garlic and black pepper.
13. Pour dressing mixture over greens mixture.
14. Toss to combine.
15. Spread each wrap with about 2 1/2 tablespoons hummus.
16. Top with dressed greens mixture.
17. Roll up.
18. Serve immediately.
19. To make ahead:
20. Hummus may be prepared and chilled up to 3 days before using.