Roasted Red Pepper Hummus Wraps

$- 1 cup roasted red peppers, drained and chopped - 1 can (15 oz) chickpeas, rinsed and drained - 1/4 cup tahini - 2 tablespoons olive oil - 2 tablespoons lemon juice - 2 cloves garlic, minced - 4 large whole wheat tortilla wraps - 1 cup fresh spinach or mixed greens - 1/2 cucumber, thinly sliced - 1 medium carrot, grated - 1 teaspoon ground cumin - Salt and pepper to taste To make a tasty Roasted Red Pepper Hummus, start with roasted red peppers. They add a sweet and smoky flavor. Chickpeas bring creaminess and protein. Tahini adds richness and depth. Olive oil gives the dip a smooth finish. Lemon juice brightens the taste. Finally, minced garlic adds a nice kick. For the wraps, choose whole wheat tortillas for a healthy touch. Fresh spinach or mixed greens bring crunch. Cucumber slices add freshness, while grated carrot adds sweetness and color. Lastly, season the hummus with ground cumin, salt, and pepper for extra flavor. Adjust the seasonings to your liking. Enjoy this simple yet delicious meal that packs flavor and nutrients! To make the roasted red pepper hummus, start by gathering your ingredients. You will need: - 1 cup roasted red peppers, drained and chopped - 1 can (15 oz) chickpeas, rinsed and drained - 1/4 cup tahini - 2 tablespoons olive oil - 2 tablespoons lemon juice - 2 cloves garlic, minced - 1 teaspoon ground cumin - Salt and pepper to taste Next, place all these ingredients in a food processor. Pulse the mixture until it becomes smooth and creamy. If the hummus is too thick, add a little water to reach your desired consistency. Taste it and adjust with more salt or lemon juice if needed. This step sets the base for a rich, flavorful spread. Now it’s time to assemble your wraps. Lay out the whole wheat tortilla wraps on a clean surface. Each wrap can hold about 1/4 of the hummus you just made. Spread the hummus evenly over each tortilla. After that, add your fillings. I like to put a generous handful of fresh spinach or mixed greens on top. Then, add thin slices of cucumber and some grated carrot. These veggies not only add crunch but also a burst of color. To fold the wraps, start by turning in the sides of the tortilla. Then, roll it tightly from the bottom to the top. This keeps all your delicious fillings inside. Once you roll the wraps, slice each one diagonally for a nice presentation. You can arrange them on a platter. Serve with extra hummus and some vegetable sticks on the side. For a finishing touch, garnish with fresh herbs like parsley or basil. This adds a pop of color and flavor. To make your roasted red pepper hummus even tastier, try adding more spices. A dash of smoked paprika can add depth. You can also mix in fresh herbs like basil or parsley. For a creamier hummus, you can add a bit more tahini or olive oil. If you find it too thick, just add a little water until you reach your desired texture. To keep your wraps from spilling, lay down your fillings in the center. Avoid overfilling. After you spread the hummus, make sure to fold the sides in first. Then roll from the bottom tightly. This method helps keep everything secure and makes your wraps easy to eat. For sides that go well with these wraps, fresh veggie sticks work great. Carrots, bell peppers, and cucumbers are all nice choices. To impress at gatherings, arrange the wraps on a colorful platter. Serve with extra hummus for dipping. A sprinkle of fresh herbs on top adds a nice touch. {{image_2}} When making Roasted Red Pepper Hummus Wraps, you can swap out the veggies and greens. Use bell peppers, zucchini, or even kale for a twist. Each brings a unique taste and texture. You can also try different types of tortillas. Instead of whole wheat, consider spinach, tomato, or even gluten-free wraps. These options can change the flavor and make your wraps more fun. To enhance the flavor of your hummus, think about adding spices or herbs. Paprika, smoked paprika, or even dill can elevate the taste. A pinch of cayenne adds a nice kick, too. For added toppings in your wraps, consider sliced avocado, roasted vegetables, or feta cheese. These toppings can bring creaminess and depth to each bite. If you need to make your wraps gluten-free, choose corn tortillas or gluten-free wraps. This way, everyone can enjoy them without worry. For vegan-friendly options, just ensure your tortilla wraps are dairy-free. The hummus recipe is already vegan, so you'll have a great meal that fits many diets. To keep your roasted red pepper hummus fresh, store it in the fridge. Use an airtight container for best results. The hummus can last up to one week in the refrigerator. If you want to keep it longer, freezing is a great option. - Freezing options for hummus: Place hummus in a freezer-safe container. Leave some space at the top for expansion. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Stir well before serving. Assembled wraps can be tricky. To keep them fresh, wrap them tightly in plastic wrap or foil. Store them in the fridge for up to two days. - Reheating tips without losing texture: To reheat, unwrap the wrap and place it on a skillet. Heat over low heat for about two to three minutes on each side. This keeps the wrap crispy and warm without making it soggy. Hummus and wraps do not last forever. - How long hummus and wraps last: The hummus lasts up to a week in the fridge, while assembled wraps last about two days. - Signs of spoilage: Check for changes in color and smell. If it smells sour or looks off, it's time to toss it. Always trust your senses. To make Roasted Red Pepper Hummus, you need simple ingredients. Here’s what you need: - 1 cup roasted red peppers, drained and chopped - 1 can (15 oz) chickpeas, rinsed and drained - 1/4 cup tahini - 2 tablespoons olive oil - 2 tablespoons lemon juice - 2 cloves garlic, minced - 1 teaspoon ground cumin - Salt and pepper to taste To roast red peppers, follow these steps: 1. Preheat your oven to 450°F (230°C). 2. Cut the peppers in half and remove the seeds. 3. Place them cut side down on a baking sheet. 4. Roast for 20-25 minutes until the skin is blackened. 5. Remove from the oven and cover with a towel for 10 minutes. 6. Peel off the skin and chop the peppers. Yes, you can use canned roasted red peppers. They save time and are easy to find. However, fresh peppers have a different taste. Canned peppers can be softer and saltier. Fresh peppers give you a firmer texture and richer flavor. Choose based on your needs and taste. Roasted Red Pepper Hummus Wraps are healthy and tasty. They are packed with nutrients. Chickpeas provide protein and fiber. Spinach adds vitamins A and C. Red peppers are high in antioxidants. Each serving offers a balanced meal. Here’s a quick nutritional breakdown per serving: - Calories: 250 - Protein: 8g - Fat: 10g - Carbohydrates: 35g - Fiber: 7g - Sugar: 2g These wraps are great for lunch or a light dinner. Enjoy the flavors and health benefits! Roasted red pepper hummus wraps are tasty and easy to make. You learned about key ingredients, step-by-step prep, and helpful tips. You can also explore different flavors and storage options. Try adding your favorite veggies or spices for variety. These wraps are perfect for lunch, snacks, or gatherings. Enjoy your fresh, healthy meal knowing how to keep it safe and delicious. Your kitchen adventure starts now, so roll up those wraps and dig in!$

Roasted Red Pepper Hummus Wraps

Discover the deliciousness of roasted red pepper hummus wraps! This quick and healthy recipe combines creamy roasted red pepper hummus with fresh veggies, all wrapped in whole wheat tortillas. Perfect for lunch or a light dinner, these flavorful wraps are easy to make and packed with nutrients. Click through to explore the complete recipe and elevate your meal prep game today! Enjoy tasty, wholesome goodness in every bite!

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Ingredients

1 cup roasted red peppers, drained and chopped

1 can (15 oz) chickpeas, rinsed and drained

1/4 cup tahini

2 tablespoons olive oil

2 tablespoons lemon juice

2 cloves garlic, minced

1 teaspoon ground cumin

Salt and pepper to taste

4 large whole wheat tortilla wraps

1 cup fresh spinach or mixed greens

1/2 cucumber, thinly sliced

1 medium carrot, grated

Instructions

In a food processor, combine the roasted red peppers, chickpeas, tahini, olive oil, lemon juice, minced garlic, cumin, salt, and pepper. Blend until smooth and creamy. Adjust taste and consistency by adding a little water if necessary.

Lay out the whole wheat tortilla wraps on a clean surface.

Spread about 1/4 of the roasted red pepper hummus evenly over each tortilla.

Top the hummus with a generous handful of fresh spinach or mixed greens, followed by slices of cucumber and a sprinkle of grated carrot.

Fold in the sides of the tortilla and then roll it up tightly from the bottom to form a wrap.

Slice each wrap in half at a diagonal for a beautiful presentation.

Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4 wraps

- Presentation Tips: Arrange the wraps on a platter, and serve with extra hummus and vegetable sticks on the side for dipping. Garnish with fresh herbs, like parsley or basil, for a pop of color!