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Rainbow Hummus Wrap
If you don't have a high speed blender, you'll need to soak the cashews for at least a few hours before blending. If you have a Vitamix, Blendtec, or similar high speed blender you can skip this step. Heat a pan over medium-high heat and add in your garlic cloves with the skin still on. Roast for 8-10 minutes flipping the cloves so they get evenly browned. Remove from the pan and allow to cool sli. . .
Prep Time: 00:15
Cook Time: 00:10
1 15 oz can chickpeas, drained and rinsed
1/3 cup raw cashews
4 oz jarred pimentos, drained and rinsed
4 - 5 cloves of garlic, skins left on for roasting
4 tablespoons lemon or lime juice
2 tablespoons unsweetened cashew yogurt, or silken tofu, or water
1 teaspoon salt
1/8 - 1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon mustard powder
1 large whole wheat tortilla
1/3 cup purple cabbage, diced small
1/3 cup carrots, julienned
1/3 cup bell pepper, diced small
2 tablespoons red onion, diced small
1 or 2 handfuls of spring mix, or other leafy greens of choice
1If you don't have a high speed blender, you'll need to soak the cashews for at least a few hours before blending. If you have a Vitamix, Blendtec, or similar high speed blender you can skip this step.
2Heat a pan over medium-high heat and add in your garlic cloves with the skin still on. Roast for 8-10 minutes flipping the cloves so they get evenly browned. Remove from the pan and allow to cool slightly before removing the skins and adding them into the blender.
3Drain and rinse the cashews, if they've been soaking, and add them into the blender. Add the rest of the hummus ingredients and blend until creamy. I usually have to scrape down the sides of the blender a few times to get it going, or add a tablespoon of water if things are looking a little too thick. Taste and adjust the salt and seasonings and then spoon it out into a mason jar or other container for storing in the fridge.
4In the same pan over medium heat, lightly toast a large whole wheat tortilla until it's warm and pliable. Lay out the tortilla and spread with a layer of the hummus. Next, sprinkle on the chopped cabbage, followed by shredded carrots, bell pepper, red onion, and a handful of fresh salad greens of choice. Fold in the sides and then carefully roll it up. If taking it on the go, wrap it in parchment paper and then slice in half with a bread knife.
Things I would try to add in if I had them: olives, avocado slices, scallions, baked tofu
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