Recipe: Hummus and Avocado Wraps
• 2 tablespoons low sodium hummus
• Sliced avocado
• Sliced tomato
• Chopped lettuce
• Whole grain or multi grain tortilla wraps
Optional — Add slices of fresh bell pepper for a crunchier texture
Make your own hummus
• One 15.5-ounce canned, no salt added or low sodium chickpeas (drained, rinsed)
• 3 tablespoons water
• 1 tablespoon lemon juice
• ¼ teaspoon paprika
• ¼ teaspoon ground pepper
For the hummus:
Drain and rinse the chickpeas; add into the bowl of a food processor along with remaining
ingredients. Puree until the mixture is smooth, about 1 minute.
For the wraps:
Slice all the vegetables: tomato, cucumber, bell pepper and avocado.
Spread about ⅓ cup white bean hummus over each wrap, leaving about a ½-inch border around
the edges. Divide vegetables onto each wrap, placing over the hummus. Not all the vegetables
will be used.
Fold each side of the wrap and then roll. Cut in half, if desired.
Serve wraps with any extra vegetables and dip that is left over. Serves four.