This savory Spinach Wraps Stuffed with Hummus and Vegetables recipe was shared with me by Conner Middelmann-Whitney from Modern Mediterranean!
“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 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.
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.