Lisa Food Blog: Hummus Salad Wrap

Good Morning and Welcome to ny Wednesday Food Blog. Today as the temperature rises in South Louisiana in the 90’s it’s all about Salad.

• 
  4 large flour tortillas1 cup  hummus ½ large cucumber2 small roma tomatoes sliced avocado sliced into thin slices yellow bell pepper sliced into thin slices small carrot julienned1 cup mixed salad greens

• Warm up the tortillas in a microwave for 8-10 seconds.Spread about 4 tablespoons of hummusLayer the sliced cucumber, tomato, avocado, bell pepper, and carrot.Top with mixed salad leaves.Drizzle with sriracha hot sauce.Wrap up the tortillas tightly in a burrito shape, cut in the middle, and serve.

Hamade Hummus:

1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas

1/4 cup (60 ml) fresh lemon juice, 1 large lemon

1/4 cup (60 ml) well-stirred tahini, 

1 small garlic clove, minced

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more, Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.