Homemade hummus and spinach wraps

Chef Fred

Homemade Hummus and Spinach Wraps

2 19 oz. cans chickpeas, drained and rinsed

6 cloves minced garlic

3 tbsp. lemon juice

2 tbsp. light olive oil

1 tsp. Greek seasoning

1/2 tsp ground cumin

1/2 tsp. salt

1/2 tsp. ground black pepper

1 cup crumbled bacon

1 cup crumbled Feta cheese

8 cups baby spinach leaves

12 wraps, your choice of flavors

Basic Hummus Preparation

Place the chickpeas, lemon juice, olive oil, and all dry seasonings into the food processor. Pulse several times to create a smooth and creamy mixture. You will have to scrape down the sides several times to insure that all of the ingredients are completely incorporated. Move the completed hummus to a container and refrigerate until you are ready to make the wraps.

Wrap assembly

Place a wrap on a flat surface and spread a half cup of the hummus over the surface. Now, sprinkle about one tablespoon of the crumbled bacon over the hummus. Next, spread about 1 cup of the baby spinach on to the wrap. Sprinkle the Feta onto the spinach and fold the outer edges towards the center. While holding the edges on both sides, roll the edge closest to you , tightly, away from you towards the opposite edge. Continue to roll until you have a nice tight wrap. Place the wrap seam side down, and cut on the bias to create two halves. Pick each half and plate with your favorite raw veggies.

Yield: 12-24 servings

Prep Time: 15 minutes

Cook Time: N/A

Calories per half wrap: 195

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