Kalamata, Hummus, Red Pepper, Eggplant and Avocado Wraps
Yesterday was the perfect day for a picnic. And picnic we did on Tiburon with a marvelous view of the entire bay. David suggested we make some wraps to take on the picnic and gave me the Kalamata Hummus Trail Wrap recipe from Scott Jurek’s Eat and Run book. I added some extra veggies and came up with this extremely tasty, healthy and perfect for a picnic wrap. I had a bunch of chickpeas left over from making the Moroccan Carrot and Chickpea salad last week so I made the hummus. Use store bought hummus to save a bit of time.
3 cups cooked chickpeas
3 tablespoons tahini
2 teaspoons sea salt
1/4 cup freshly squeezed lemon juice
1 garlic clove chopped
1 teaspoon cumin seeds or ground cumin
1/8 teaspoon cayenne pepper
fresh black pepper to tast
1 red bell pepper
kalamata olives – chopped
6 whole wheat tortillas (I really like the All Natural Multi-Grain ones by MiRancho)
Place the chickpeas, tahini, lemon juice, garlic, cumin and salt in a food processor. Process until smooth. Add a small amount of water to keep the mixture moving if needed. Season to taste with black pepper and cayenne.
Julienne the pepper and eggplant and roast with a bit of olive oil and sea salt in a 400 degree oven for 30-40 minutes.
Spread a generous helping of hummus on the tortillas. Top with pepper, eggplant, avocado and kalamata olives.