This savory Spinach Wraps Stuffed with Hummus and Vegetables recipe was shared with me by Conner Middelmann-Whitney from Modern Mediterranean!
She says,
“After much trial-and-error experimentation, I’ve finally figured out a way to make savory crêpes that can be filled just like store-bought wraps but taste lighter and fresher and are a lot more nourishing, being rich in protein and brimming with healthy plant compounds from spinach, garlic and basil. The fillings I use here are just a suggestion; let your imagination run wild.”
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Hummus
Hummus or houmous (/ˈhʊməs/, /ˈhʌməs/, or /ˈhuːməs/; Arabic: حُمُّص) is a Levantine and Egyptian food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic. Today, it is popular throughout the Middle East(including Turkey), North Africa (including Morocco), and in Middle Eastern cuisine around the globe.
Spinach
Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae native to central and western Asia.
It is an annual plant (rarely biennial), which grows up to 30 cm tall. Spinach may survive over winter in temperate regions. The leaves are alternate, simple, ovate to triangular, and very variable in size from about 2–30 cm long and 1–15 cm broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3–4 mm in diameter, maturing into a small, hard, dry, lumpy fruit cluster 5–10 mm across containing several seeds.
Common spinach, S. oleracea, was long considered to be in the family Chenopodiaceae, but in 2003, that family was merged into the family Amaranthaceae in the order Caryophyllales. Within the family Amaranthaceae, Amaranthoideae and Chenopodioideae are now subfamilies, for the amaranths and the chenopods, respectively.
Spinach Wraps Stuffed with Hummus and Vegetables
Ingredients
Hummus
- 14 oz cooked chickpeas drained and rinsed (if home-cooked, reserve cooking water; if canned, discard)
- 3 tbsp Olive Oil
- 4 tbsp fresh lemon juice
- 1 clove Garlic crushed
- 2/3 cup tahini sesame paste
- 1 pinch Salt
- 1 pinch Freshly Ground Black Pepper
Wraps
- 3 Eggs
- 1 cup Water
- 1/4 cup Olive Oil
- 1 clove Garlic crushed
- 4 cups fresh baby spinach leaves pre-washed, in a bag
- 1/4 cup fresh basil leaves
- 1 cup gluten-free flour blend (I used Pamela’s Artisan Flour Blend to test this recipe)
Fillings
- steamed asparagus spears
- roasted peppers
- avocado cut into slices
- cooked green beans
- shredded salad
- shredded carrots
- chicken
- tuna mashed with a little ol-ive-oil mayonnaise
Instructions
- Place all the hummus ingredients in a blender and process, add-ing reserved cooking water (or fresh water, if using canned chick-peas) in small quantities until desired consistency is achieved. You should be aiming for a thick, creamy texture like thick-set Greek yogurt. Season to taste with salt and pepper, transfer to a sealable container and refrigerate.
- For the wraps, put flour in a mixing bowl. Combine eggs, milk or water (whichever using), olive oil, crushed garlic, spinach and basil leaves in a blender and process on “high” until you obtain a smooth, light-green batter. Pour liquid mixture into the flour in the mixing bowl and beat with a balloon whisk until smooth. Sea-son with salt and pepper.
- Warm a cast-iron skillet and brush lightly with olive oil. When the skillet is hot, ladle in just enough batter to make a thin pan-cake (think: French crêpe). Cook on one side for about 1 minute, then flip carefully, using a wide spatula, and cook another mi-nute on the other side. Don’t overcook – aim to have pancakes that are green and soft, not browned and crunchy.
- Once you have cooked all the pancakes, you can assemble the wraps. Place a wrap on a chopping board, slather with hummus and garnish with desired toppings. Serve immediately.
