Recipe of the Week: Sun-dried tomato hummus wraps

Homemade hummus (made here with garbanzo beans, sesame seed paste, garlic, lemon juice, sun-dried tomatoes, and spices) livens up these fiber- and protein-rich sandwiches, which also feature smoked turkey and asparagus. To cut down on the sodium content, look for lower-sodium beans, flatbread, and turkey breast, and substitute extra spices for most or all of the salt in the hummus.


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  • mark

    hummus is often my only evening meal. I add one onion 2″ dia, tomato 3″ dia, two tblsp garlic, I try to keep the high caloric olive oil down but really miss a good pungent punch from it. I often substitute zesty balsaltic vinagar for the lemon juice. I’m constantly on the lookout for new things to add to the mix and very seldom make it the same way consecutively but do return to various concoctions depending on the evenings mood.

    thinly sliced 100% rye flour bread is the best shovel i’ve found so far. It seems a slight toasting enhances it’s taste and use. Of course I always end up using my beloved index finger to finish off the serving bowl and to clean the blender. it’s so sensual! ūüôā

  • Archie

    I make my own hummus. I don’t use canned chickpeas. I get the uncooked ones and pressure cook it. ( A little more effort but definitely worth it ).

    I eat it with sprouted mutli grain bread and yea toast it . It does taste a lot better.