Things you will need:
- Can of organic chick peas
- 2 pieces of wheat flat bread
- 1 garlic clove
- 1 medium or large lemon
- 1 cup of spinach (may also use 1 cup of spring salad)
- 1/3 of a small jalapeno (optional; also gives hummus an extra kick)
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons liquid from can of chick peas
- 1 Tablespoon of cashew butter
- 2 teaspoons on cumin
- 2 tablespoons liquid from can
- Knife, Spatula,Cutting Board, can opener
- serving plate, dipping bowl
- Food processor
And here are the steps:
- Open can of chick peas, save 2 Tablespoons, then drain remaining liquid; pour the 2 Tablespoons in food processor along with chickpeas. Set aside.
- On cutting board, dice jalapeno, making sure to discard seeds. Add to food processor.
- On cutting board, dice garlic clove, add to food processor.
- Add the Tablespoon of cashew butter, 2 tablespoons of olive oil, and 2 teaspoons on cumin to the food processor.
- Cut large lemon into fourths, squeezing juice from each section into food processor.
- Turn on processor and mix contents. set aside.
- On large plate, lay wheat flat bread.
- Use spatula to spread hummus on flat bread, leaving about half inch space on edges to prevent hummus from spilling over.
- Add spinach or what ever filling you have chosen. We added spinach and chopped tomato.
- Roll up flat bred; at the end of the roll up, add extra hummus to hold roll up together.
- Cut roll up into diagonal slices.
- either enjoy the roll ups alone or use the remainder of hummus as a dip
- enjoy!
Local Green Circle, August, 2009