Use store-bought or homemade hummus in this fast, fresh and healthy vegetable-filled lunch, and add even more flavor by using your favorite vegetable flavored wrap or tortilla.
This is one of those “recipes” that seems more of tour of assembly rather than an actual recipe. But because it’s become my standard lunch for the past two weeks, I deemed it in need of a share.
Hummus is like doughnuts. You really think you want to make it/them at home, but isn’t it so much easier to buy it/them at the store?
Yes. And no. To both. (These baked doughnuts are pretty much a cinch!)
Hummus is easy to make at home. But perfecting the smoothest hummus can be tricky.
I have two new solutions to help create homemade, creamy hummus, one that I’ve tried and one that I will.
First, Kate shared the trick she learned from the step-by-steps from Inspired Taste of blending the crap out of the tahini and lemon juice before adding the chickpeas. I tried it, and ba-boom, it worked.
Next, I went to my friend and fellow food blogger Maureen who has an award-winning food blog all about Lebanese cooking and discovered her secrets to super creamy hummus. Her last secret tip is the reason she’s an award winner and I’m going to be giving it a go next time around.
Show Us Some Skin
There’s a popular thought that the skins of the chickpeas are the chunky culprits. Hence, the theory would be that skinning those little nuggets of protein will yield a creamy hummus. You could skin the beans with your fingers (tick-tock like I have time for that) or buy pre-skinned chickpeas (not a bad idea if you’re into soaking.)
I use canned chickpeas because they’re fast and easy. Last week I received Maureen’s new cookbook (you’ll see more about it soon!) where she suggests using baking soda to skin those babies with ease.
For canned chickpeas, simply drain and pat the chickpeas dry then stir in 1 1/2 teaspoons of baking soda for every 2 cups of water. Warm in the microwave or on the stove over medium heat for about 3 minutes then rinse in a large bowl of water three times. Each time, rub the chickpeas vigorously between your hands and the skins will fall off.
I haven’t yet tried this technique but will do so on the next round of my hummus making. That tip alone has sold me on her cookbook.
That’s A Wrap
This recipe is very easy to bring together and varies with what you have in your fridge. And what flavor of hummus you’re working with. I like my hummus a little spicy and use this go-to recipe but I’ve given you 10 links to try at the end of this post to fit your individual flavor profile.
It’s been years since I’ve eaten sprouts but the other day I had some on a sandwich and was reminded of what a fresh flavor and bite of texture they add to a veg heavy sandwich like this. They had to go in.
Cucumber is sliced thinly, skins and seeds and all. I halve the cucumber instead of slicing it in rounds, then slice it lengthwise so it’s one less veggie chunk to escape out the sides with each bite.
I used a spinach flavored wrap and there are so many others on the market that you can really have fun creating flavor combos. Sun-dried tomato, jalapeño, garlic, whole wheat…the list goes on and on. Use a standard (or flavored) tortilla if you prefer.
- 1 flavored wrap or tortilla, I used spinach
- ⅓ cup hummus, I like my Spicy Roasted Red Pepper Hummus
- 2 slices cucumber, sliced lengthwise
- Handful of fresh spinach leaves
- Sliced tomato, depending on size of the tomatoes
- ¼ of an avocado, sliced
- Fresh alfalfa or broccoli sprouts
- Fresh microgreens
- Basil leaves if desired
- Spread the hummus on the bottom ⅓ of the wrap, about ½ inch from the bottom edge but spreading out the the side edges. Layer the cucumber, spinach leaves, tomato slices, avocado slices, spouts, microgreens and basil. Fold the wrap tightly, as you would a burrito, tucking in all of the veggies with the first roll then rolling firmly to the end. Cut in half and enjoy.
10 Heavenly Hummus Recipes
Hummus’ higher power takes it well beyond a simple dip for triangles of pita or fresh veggies. Just take a look around where you’ll see it in chili, as the healthier yolks in deviled eggs, and even as the filler for a favorite grilled cheese sandwich. Following are 10 flavored hummus recipes that move hummus to the top of your ingredient list.
Spicy Roasted Red Pepper Hummus from FoodieCrush
Green Goddess Hummus from Cookie and Kate
Beet Hummus from Yummy Mummy Kitchen
Roasted Garlic Kale Hummus from Recipe Girl
Roasted Jalapeño Hummus from Minimalist Baker
White Bean and Basil Hummus from Cookin’ Canuck
Spinach Hummus from Kitchen Treaty
Buttery Zhatar Hummus from Chez Us
Sweet and Spicy Butternut Harissa Hummus from Dishing Up the Dirt
Black Bean Hummus from Healthy Seasonal Recipes
Thanks for visiting. Have a great day and I hope this post leaves you humming in the kitchen. DOH!
As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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