While many give the glory to the Greeks, others claim ancient Palestine was the first to consume chickpeas (and, therefore, possibly hummus). Either way, it’s safe to say hummus defies cultures. It’s one of the most versatile spreads of all time. You’ll find it served in gluten-free, paleo and vegan diets all the same; yet its flavor palette can be oh-so-different from one dish to the next. Exhibit A: sundried tomato hummus. When you top this slightly sweet and barely spicy combo over a bundle of veggies for a quick, raw lunch, you’ll be the one getting all the glory.
Makes 2 servings
1 cup cherry tomatoes
1 cup sugar snap peas, chopped
¼ Vidalia onion
2 green onions
3 Tbsp. coconut aminos
Any other vegetables of your choice
2 large tomatoes
1 cup sundried tomatoes (no added ingredients)
2 Tbsp. raw tahini
2 Tbsp. chia seeds
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. cumin
1 Tbsp. lemon juice
2 Tbsp. cilantro, chopped (optional)
2 large handfuls baby arugula
2 large chard leaves or raw coconut wraps
- In a large bowl or seal-top container, combine all chopped veggies and cover with coconut aminos. Set aside and let marinate while you prepare hummus.
- In a food processor or blender, combine all hummus ingredients until smooth. Note: add tomatoes to food processor first, so they are closest to the blade and blender more easily.
- To assemble wraps: place a handful of arugula on top of chard wrap, leaving about 2 inches from the bottom. Top arugula with marinated veggies and a dollop of hummus. Tightly roll wrap and enjoy. If eating later, you can stick a toothpick through the wrap to help keep everything tucked in.