Ingredients
Scale
- 1 head of garlic
- 1 (15-ounce) can of chickpeas, drained and rinsed
- 1/4 cup tahini
- Juice of 1 lemon
- 2 tablespoons olive oil, plus extra for drizzling
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Large tortillas
- Assorted vegetables (spinach, bell peppers, cucumbers, carrots, tomatoes, etc.)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut off the top of the garlic head, exposing the cloves.
- Drizzle the cut surface with olive oil and sprinkle with salt and pepper.
- Wrap the garlic head loosely in aluminum foil and place it in the oven.
- Roast for 40-50 minutes, or until the cloves are soft and golden brown.
- Let the garlic cool slightly before handling.
- Squeeze the roasted garlic cloves into a food processor with chickpeas, tahini, lemon juice, olive oil, cumin, salt, and pepper.
- Blend until smooth, scraping down the sides as needed. Adjust seasoning as desired.
- Prepare your vegetables by washing, slicing, and shredding as needed.
- Warm the tortilla, spread a layer of hummus, layer vegetables, fold, and roll tightly. Cut in half and serve.
Notes
- For added heat, mix in cayenne pepper or sriracha.
- Include grilled chicken, tofu, or falafel for extra protein.
- Try various wrap types: whole wheat, spinach, or sun-dried tomato.
- Prepare hummus and chop veggies in advance for quick meals.
- Serve with chips, salad, or fruit for a complete meal.
- Add a tablespoon of olive oil in the hummus for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Lunch
- Method: Roasting and Blending
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 wrap
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg