Real Foods Diet: Minty Hummus Wraps
A Figure Friendly Snack
Posted June 2nd, 2010 by noelle |
The quest for savory delights never gets old. Bouts of low energy and an expanding waistline however, can definitely get long in the tooth. What you’re eating can have a big impact on you, surprisingly.
In your quest for a delicious and nutritious lunch, that is waist friendly and won’t leave you ready to take a nap at your desk – give these Minty Hummus Wraps a try. Make them at home or take them to work.
I would recommend using collard greens to amp up the energy boosting, slimming and detoxifying power of this lunch, but a brown rice wrap or a whole wheat wrap would also work. Consider adding in some lettuce and sliced carrots and sliced yellow pepper to your wraps. That would be delicious.
For some of you, reducing or eliminating refined flours and wheat (basically by eliminating store bought breads and wraps most often) can make a positive impact on your health and a slimming impact on your body. Women often have a harder time digesting wheat and grains, but every woman is different. Go wheat-free for a few days and see if you notice any changes in your mood or energy levels. This experiment with a wheat-free meal plan is a big focus of Dr. Alejandro Junger’s Clean Program.
This minty hummus spread would also be fantastic with crudite or topped on sliced-triangular sprouted grain toasts. I have also been seen scooping a generous portion on top of a salad. Creativity is half of the fun!
Minty Hummus Wraps
Serving Size: 2
Minty Hummus Spread
Makes 1 cup
1 1/2 cup garbanzo beans, fresh or canned
4 tablespoons mint, stems removed
2 teaspoons good olive oil
1/8 teaspoon salt
1 scallion, chopped (optional)
1 tablespoon lemon juice
Minty Hummus Wraps
2 “wraps” – either a collard green, brown rice wrap or whole wheat wrap
1/2 cup baby spinach
1/4 cup carrots, sliced
1/4 cup fresh pepper, sliced
1 tablespoon grated parmesan cheese (optional)
Take the garbanzo beans (remember to rinse and drain them if you are using canned garbanzo beans), mint, olive oil, salt and lemon juice and combine in a food processor. Add scallion if you desire. Pulse until well combined. Blend more if you are looking for a creamier texture, and less if you would like a slightly more chunky texture.
Set hummus purée aside.
Take your collard greens, (or sprouted grain wraps, or whole wheat wraps) and add a generous portion of the hummus purée. Top with baby spinach leaves, sliced carrots and peppers and a sprinkle of parmesan cheese. Wrap up and enjoy!