After starting a new job with longer hours, I’ve found it difficult to find time in my schedule to cook. So, I have learned to appreciate quick, easy and delicious meals. This Mediterranean hummus wrap is just that and not lacking in the flavor department. The garlicy hummus pairs perfectly with the roasted vegetables and toasted pine nuts.
I love classic hummus, but this sun-dried tomato and basil hummus takes the dip to the next level. The flavors blend together perfectly, and the toasted pine nuts provide a nutty and buttery flavor. This hummus would be great to serve at any dinner party!
In my opinion, beans are one of the most universal fruits (or legumes). You can eat them plain, pile them in burritos, use them to flavor soup or in my case, blend them for hummus. In addition to their versatility, the variety of bean types is extensive.
The other day I was browsing through a healthy food magazine my mom purchased in South Carolina. I was looking for a quick and healthy recipe that offered lots of flavor. I decided on white bean hummus with grilled rosemary flatbread.
I’ve found that hummus is one of the most simple dips to make. Just throw all the ingredients in a food processor, blend the mixture and voilà! The white bean hummus was delightful and fresh; however, the flatbread was a disappointment. I’m not even going to include the recipe because I’d rather you not waste your time. Although I enjoyed making the flatbread from scratch, it was bland, dry and lacked texture. I would recommend buying Arabic style flatbread or making homemade lavash (recipe found in post “when eggplant met salsa”) instead.
My mom surprised us the other day and brought home some Arabic flatbread, still warm and crispy from the oven. I can’t describe how much of a difference the bread made—it boosted the flavor of the hummus dramatically.
Chickpeas! If the name isn’t ringing a bell, that’s most likely because you’re more familiar with them when in the form of hummus. And I guess that’s really one of the only ways I eat these little guys.
A year or so ago, I remember ordering hummus at a restaurant and wondering if it was difficult to make. I went home and browsed the Internet for some recipes and stumbled upon one that’s very simple and very delicious–I’ve used it ever since. I tweaked the recipe a bit, but it really comes down to how you prefer your hummus: thick/thin, salty/non-salty or spicy/mild.
My mom and I frequent this little Arab market by our house where we can find all the ingredients. (FYI: You might have to go to this type of market, rather than an Albertsons or Ralphs, to find the tahini paste). We absolutely love the market’s Lavash that they bake right in front of you upon order—we rarely walk out of the store without trying a couple bites.