Spring Lettuce Wraps with Hummus
one 29 oz can garbanzo beans
3 garlic cloves, whole
3 Tbsp. fresh lemon juice
2 Tbsp. tahini butter
2 tsp. salt (or to taste)
water to thin mixture
cayenne, to taste
extra-virgin olive oil
Place all ingredients into food processor and process until smooth. Add a little water as desired to make a consistency that is smooth and creamy. Add garlic cloves, lemon juice, tahini butter, and salt. Process until garlic is crushed and mixture well blended. Stir in a dash of extra-virgin olive oil and a little paprika.
Serve as a dip for corn chips, crackers, or raw vegetables. Or use as a filling for lettuce wraps by spreading a thin layer on romaine or leaf lettuce. Layer with shredded carrots and chopped black or green olives. Roll and serve. Very delicious!
Ohh love hummus, I like to thin it out a bit and use it instead of mayo. ClariceReplyDelete
Lettuce wraps are wonderful. I love hot sauteed tofu on a cool leaf of lettuce! This sounds like something I'd really like.ReplyDelete
Oh yes--thank you for the info about the ranch dressing mix.ReplyDelete