Roasted Red Pepper Hummus Wraps
These quick and flavorful Roasted Red Pepper Hummus Wraps are a great no-cook, no-reheat lunch idea. A fresh and light lunch for summer! Budetbytes.com
- Prep time
- 20 min
- Cook time
- No separate cook time
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 15oz. can chickpeas ($1.59)
- 1/4 cup lemon juice ($0.18)
- 1/4 cup tahini ($0.81)
- 2 Tbsp olive oil ($0.32)
- 1/4 tsp ground cumin ($0.03)
- 1/4 tsp garlic powder ($0.03)
- 1/2 tsp salt ($0.02)
- 1/4 cup water ($0.00)
- 1/2 12oz. jar roasted red peppers ($1.25)
- 1 cucumber ($0.79)
- 3 oz. feta ($1.68)
- 6 pitas ($2.49)
- 6 cups baby spinach or baby greens ($2.50)
Instructions
- 1
To make the hummus, drain the chickpeas and add them to a food processor along with the lemon juice, tahini, olive oil, cumin, garlic powder, and salt. Pulse until the mixture is crumbly, then slowly add up to 1/4 cup water until the mixture is smooth and fluffy.
- 2
Remove the red peppers from the jar and slice them thinly. Cut the feta into 1/2 oz. cubes. Thinly slice the cucumbers.
- 3
Spread about 1/4 cup hummus inside or over the surface of a pita. Add a few roasted red pepper strips, one of the feta cubes (crumbled), some sliced cucumber, and a cup or so of baby spinach. Fold up the sides of the pita and eat!