Hummus Wrap

1. 1
   prep

   Prep the boiled chickpeas.

   If not already done, soak dried chickpeas overnight in plenty of water. Drain, rinse, and boil in fresh water until very tender (about 45-60 minutes). Drain well and let cool slightly.

2. 2
   mix · ~3 min

   Blend the hummus.

   1.Add boiled chickpeas, tahini, lemon juice, minced garlic, olive oil, salt, and cumin powder to a food processor.

   2.Blend until smooth, scraping down sides as needed.

   3.Add 2-3 ice cubes and blend again for an ultra-creamy texture.

   4.Taste and adjust salt or lemon juice if needed.

   TIPIce cubes whip air into the hummus, making it lighter and creamier.
3. 3
   prep · ~5 min

   Prep the vegetables.

   Slice cucumber into thin rounds. Slice tomatoes thinly. Shred the romaine lettuce. Thinly slice the red onion into half-moons.

4. 4
   assemble · ~2 min

   Warm the tortillas.

   Warm each tortilla in a dry skillet over medium heat for about 20 seconds per side, or directly over a gas flame for a few seconds until pliable.

   TIPWarming makes tortillas more flexible and less likely to tear when rolling.
5. 5
   assemble · ~4 min

   Assemble the wraps.

   1.Spread 2-3 tablespoons of hummus down the center of each tortilla, leaving a 2-inch border at the ends.

   2.Layer shredded lettuce, cucumber slices, tomato slices, red onion, and pickled turnips over the hummus.

   3.Fold in the sides of the tortilla, then roll tightly from the bottom up to form a wrap.

   TIPDon't overfill — a moderate amount of filling makes rolling neat and keeps everything inside.
6. 6
   serve · ~1 min

   Slice and serve.

   Cut each wrap in half diagonally with a sharp knife. Serve immediately or wrap tightly in parchment paper for a packed lunch.

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