Day 7 vegan discovery: Delicious wraps

I am pleased to say I have finally solved a mystery. In the past when I have made a wrap for myself it typically just involved me throwing some cheese and maybe a little ham in a whole wheat wrap, warming it up and calling it a day. So it’s no wonder I didn’t find it as exciting as when I got a wrap at a sandwich shop or restaurant. But when you have the right ingredients — a wrap made at home can be even better than one you buy.

Seeing as I’m not spending money on meat, cheese, or dairy products anymore, I have some extra funds to buy ridiculously awesome produce that I would otherwise have talked myself out of. And that lead to creating the best wrap of my existence. I filled a whole wheat pita with tomatoes, red pepper, lettuce, alfalfa sprouts, avocado, shredded carrots and the “piece de resistence”: lentil hummus.

I found the recipe on Oh She Glows and it was unbelievably easy. I’ll be making it a lot more when I want a change from chick pea hummus. So simple and so good!

Five Minute Hummus

This is the perfect 5 minute hummus recipe. It literally takes that long (plus maybe an extra 30 seconds to wash the food processor afterwards). It’s quick, easy and contains nothing but good for you ingredients. Plus the cumin gives it a nice little kick so it becomes more than your average hummus. Hope you like it!

Five Minute Hummus

Ingredients:

- 1 can chickpeas, drained and rinsed

- 1 clove of garlic

- 2 tablespoons lemon juice

- 2 tablespoons tahini

- 1 teaspoon ground cumin

- 1/2 teaspoon salt

- about 1/4 cup oil (I used grapeseed oil but olive oil would also be great)

- paprika (optional garnish)

Directions:

1. Blend chickpeas, garlic, lemon juice, tahini, cumin and salt in a food processor.

2. Slowly add the oil bit by bit until the mixture achieves the consistency you’re looking for. Keeping scraping down the sides if necessary. I found I didn’t need the full 1/4 cup of oil but if you like your hummus really creamy, don’t be afraid to use the whole quantity.

3. You can serve right away with a little paprika sprinkled for decoration or keep it in the fridge for later. It lasts well over a week so you can have it on hand for a good while!