|Title:||Kalamata Hummus Trail Wrap|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
3 c cooked garbanzo beans
3 T tahini
2 T tamari, 2 T miso or 2 t sea salt
1/4 c freshly squeezed lemon or lime juice
1/2 garlic clove- chopped, optional
1 t ground cumin
1/8 t cayenne pepper, optional
8 flour tortillas
Chopped kalamata olives
|Directions:||Place the beans, tahini, tamari, lemon juice, garlic and cumin in a food processor or blender. Process until smooth. Add a small amount of water to keep the mixture moving if needed. Season to taste with black and cayenne pepper.
For each wrap, spread a thin layer of hummus on a tortilla and sprinkle some of the olives in a line down the center of the tortilla. Roll the tortilla into a tight wrap and cut into two or three pieces, depending upon the size of the tortillas.
Pack the rolls in a small plastic bag and refrigerate overnight so they are ready for the next morning's long run. For a more substantial lunch, add lettuce, red bell pepper, and tomato before rolling the wraps. Hummus keeps refrigerated for 5 to 6 days or freezes well for several months.
|Makes:||8 to 10 servings|