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Hummus Wrap

Martha Rose Shulman
  • 15 minutes
  • Serves 1

INGREDIENTS

1

to 2 garlic cloves, to taste; halved, green shoots removed

1 can

chickpeas, drained and rinsed

1/2 tsp

ground cumin

Salt

3

to 4 tablespoons freshly squeezed lemon juice, to taste

2

to 3 tablespoons plain low-fat yogurt, as needed

2 tbsp

extra virgin olive oil

3 tbsp

sesame tahini

1

large flour tortilla or whole wheat wrap

2

leaves romaine lettuce, ribs cut away

1/8

red pepper, cut into thin strips

2 tbsp

cucumber, cut in julienne

Fresh mint leaves (optional)