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Chipotle Hummus Harvest Wrap


This recipe comes to us from Cara and Phoebe of Big Girls, Small Kitchen.

Hummus gets a little heat when seasoned with chipotle chilies en adobo, paprika and cumin. The creamy consistency from the chipotle hummus as well as the avocado contrasts with the crunch of radishes, carrots and arugula to make an ideal wrap.

Serves 6

Rice Milk Porridge with Berries

Ingredients:

For the chipotle hummus:

3 15 ounce cans chickpeas, drained
4 large garlic cloves, chopped
6 tablespoons tahini
1 lemon, juiced
½ teaspoon cumin
½ teaspoon paprika
1 ½ teaspoon salt
½ cup water
paprika or chili powder, for garnish
2 chipotle peppers in adobo*, minced
2 tablespoon adobo liquids from the chipotle can

To complete the chipotle harvest hummus wraps:

1 avocado, mashed
1/2 lemon, juiced
1 cup chipotle hummus
6 medium tortillas
2 cups radishes, sliced
3 medium carrots, peeled, and cut into 4-inch match sticks
1/4 pound baby arugula


*chilies in adobo can be found in the Mexican section or canned food section of most grocery stores.


Method:

To make the chipotle hummus:

In a small food processor, combine the chickpeas, garlic, lemon juice, tahini, cumin, paprika and salt. Puree the mixture, adding the water as needed to thin it. Return the hummus to the mixing bowl when it reaches desired consistency.

Mix in the minced chipotle peppers and 1 tablespoon of chipotle liquid. Taste for seasoning and adjust to preference. Add the additional tablespoon of chipotle liquid if you like your hummus spicy.

Garnish the hummus with a couple dashes of paprika or chili powder.

To complete the chipotle harvest hummus wrap:

In a small mixing bowl, combine the avocado with 3/4 of the lemon juice and 1/4 teaspoon of salt.

On a work surface, spread a large spoonful of hummus over half of a tortilla. Spread a spoonful of the avocado mixture over the other half. Place a handful of carrot sticks in the center, top with a sprinkle of radish slices and 1/4 cup of arugula leaves.

Fold in the top and bottom sides of the tortilla. Fold in one of the sides length-wise and roll the tortilla, making sure the top and bottom stay tucked. Repeat with the remaining tortillas.

Serve the extra chipotle hummus on the side with baked pita chips or extra veggie sticks and enjoy.


To try some more recipes from Meatless Monday click here.

Order the PLANEAT DVD *  Stream PLANEAT OnlineI EAT PLANTS t-shirts

Comments

  • Posted by Penny Imes on 27-07-12

    Love what you are doing with the blog man!
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STUDIO AT 58 AND DARTMOUTH FILMS PRESENTS "PLANEAT" BASED ON THE RESEARCH OF T. COLIN CAMPBELL GIDON ESHEL CALDWELL ESSELSTYN JR. A FILM BY SHELLEY LEE DAVIES OR SHLOMI EXECUTIVE PRODUCER CHRISTOPHER HIRD