Friday, February 25, 2011
Easy Pita Wraps
1 toasted pita bread, cut diagonally
Sliced cucumber, tomato, onion if desired
Hummus (recipe below)
Sliced pita bread for dipping
You can use a can of chick peas. But it's always better to make your own. Plus, you won't have to eat all of that extra sodium that every can of cooked beans seems to have. Yuck.
Basically, rinse and boil about 1 cup of chickpeas. Turn down to a high simmer for as long as it takes.. maybe about 3 hours. Just keep checking and trying one bean until they're pretty dang soft.
Blend chickpeas, 1/2 tsp salt, 1/2 tsp garlic (or more if you like it garlicky), about 1/8-1/4 cup of oil and a little water to make it blend. Just add a little at a time.
Store in fridge. It's even better the second day!
When you serve, sprinkle with sea salt and paprika. (My husband even likes to make a little indention on top and pour some olive oil into it.)
I sliced the tofu diagonally, like the pita bread, and it fit right in. Yum! Layer with hummus, veggies.. and serve alongside the fresh cut carrots and hummus. It's quite a combo.