Lentil Vegetable Wrap with Hummus and Side Salad

Ingredients

• 1 can (15 oz) Chickpeas (Drained and rinsed. For extra smooth hummus, peel the skins.)
• 0.5 cup Tahini (Good quality and well-stirred)
• 0.25 cup Lemon Juice (Freshly squeezed)
• 2 cloves Garlic (Roughly chopped)
• 3 tbsp Extra Virgin Olive Oil (Plus more for drizzling)
• 1 tsp Ground Cumin
• 0.25 cup Ice Water (Use more if needed for desired consistency)
• 0.75 tsp Salt (Or to taste)
• 0.25 tsp Paprika (For garnish)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   In the bowl of a food processor, combine the tahini and lemon juice. Process for 1 minute, scraping down the sides halfway through, until the mixture is light, whipped, and creamy. This step is crucial for a non-bitter, smooth hummus.

2. 2

   Add the extra virgin olive oil, chopped garlic, ground cumin, and salt to the whipped tahini. Process for 30 seconds, then scrape the bowl again to ensure everything is well combined.

3. 3

   Add half of the drained and rinsed chickpeas to the food processor and blend for 1 minute. Add the remaining chickpeas and blend for another 1-2 minutes until thick and very smooth. Scrape down the sides as needed.

4. 4

   With the processor running, slowly stream in the ice-cold water. Continue to process for 2-3 minutes until the hummus is ultra-smooth and creamy. The mixture will lighten in color and become fluffy.

5. 5

   Taste and adjust seasoning. You may want more salt, cumin, or lemon juice. Transfer the hummus to a serving bowl.

6. 6

   Let the hummus rest for at least 30 minutes in the refrigerator for the flavors to meld. Before serving, create a swirl with the back of a spoon, drizzle generously with extra virgin olive oil, and garnish with a sprinkle of paprika and fresh parsley.

Ingredients

• 5 cup mixed greens (loosely packed)
• 1 cup cherry tomatoes (halved)
• 1 pcs cucumber (medium, thinly sliced)
• 0.25 cup red onion (thinly sliced)
• 3 tbsp extra virgin olive oil
• 3 tbsp lemon juice (freshly squeezed)
• 1 tsp dijon mustard
• 1 tsp maple syrup
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the lemon vinaigrette

   • In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, and maple syrup.
   • Add the salt and freshly ground black pepper.
   • Whisk vigorously or shake the jar until the dressing is well combined and emulsified.
2. 2

   Assemble the salad

   • In a large salad bowl, add the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
   • Gently toss the vegetables together to distribute them evenly.
3. 3

   Dress and serve

   • Just before serving, pour the prepared lemon vinaigrette over the salad.
   • Toss gently to coat all the ingredients without bruising the greens.
   • Serve immediately as a fresh side dish.