Roasted Red Pepper Hummus Wraps

Name: Roasted Red Pepper Hummus Wraps
Prep time: 20 min
Total time: 20 min
Yield: 6 serving
Ingredients: 1 oz. can chickpeas; 1/4 cup lemon juice; 1/4 cup Tahini; 2 Tbsp olive oil; 1/4 tsp ground cumin; 1/4 tsp garlic powder; 1/2 tsp salt; 1/4 cup water; 1/2 oz. jar roasted red peppers; 1 cucumber; 3 oz. feta; 6 pitas; 6 cups baby spinach or baby greens

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
6
Calories
49537 kcal
Course
Lunch
Cuisine
International, Vegetarian

Roasted Red Pepper Hummus Wraps

Nancy Wheeler

Report

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

Share:

I Made This!

Be the first!

Print

16 people printed this

Save this

Be the first!

Ingredients

Servings

HUMMUS

1 oz. 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

WRAP

1/2 oz. 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

Add to Shopping List

Instructions

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.
Remove the red peppers from the jar and slice them thinly. Cut the feta into 1/2 oz. cubes. Thinly slice the cucumbers.
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!