Hummus Wraps (gluten-free, vegan, no chickpeas)3:19 PM
Last night my family celebrated my big sister's birthday in the only way we seem to know how -- with lots of hummus, tahina, falafel,...
Last night my family celebrated my big sister's birthday in the only way we seem to know how -- with lots of hummus, tahina, falafel, lentil soup and other mezes, and lemon meringue pie for dessert. No one is exactly sure when this tradition started, but its solid as a rock. We've been ordering in for Anna's birthday for as long as I can remember from the same restaurant. No one's sure if the food is outstanding or just nostalgic at this point. Either way, its always great.
I had birthday traditions as well -- for years I would order in chow mein from our favourite Chinese restaurant. Once I realized I was allergic to soy and gluten intolerant that tradition halted.
I absolutely love hummus and I've been lucky enough to travel abroad and enjoy some of the best out there. I make no claims that my recipe today is either authentic or the best of the best, but its pretty delicious, pretty healthy and dead simple to make.
This is not a traditional recipe mainly because I don't use chickpeas to make it. Don't get me wrong, I love chickpeas, but they often really upset my stomach. I find white beans much easier to digest so I opted for those instead. The result is still very good so give it a try if you have a can kicking around. I also chose to use raw sesame tahini instead of roasted tahini in this recipe. I think I prefer the flavour of it and the raw version is a healthier choice. Feel free to use either.
Since hummus makes such lovely sandwiches (and since I no longer eat bread) I decided to wrap some of it up in some raw savoy cabbage leaves with some cucumber, tomato and hot sauce.
These wraps are healthy, vegan, gluten-free and nut-free. They make a delicious light lunch or snack. If you don't like cabbage but still want to enjoy this hummus in a gluten-free context, I also love adding hummus to saffron rice or with raw or roasted vegetables! Its such a versatile dish, it can be enjoyed in countless ways.
White Bean Hummus
- 2 cans great northern beans, 1/4 cup brine reserved (I used Eden Organic which packs beans with kombu seaweed instead of salt, making the beans easier to digest)
- pink salt to taste (more than you'd expect is required if you use unsalted canned beans)
- lemon juice (I used about 3/4 of a lemon but start with 1/2 a lemon and add more or less to your taste)
- 1 clove garlic, pressed
- 1-2 tsp cumin (to taste)
- garlic powder (to taste)
- 1/2 cup water
- 2 tbsp evoo (optional)
- 1/2-2/3 cup raw sesame tahini (add to your taste)
- Savoy cabbage leaves, washed and dried
- White bean hummus (as much as you want)
- tomatoes, chopped small
- cucumber, diced small
- Frank's red hot or sriracha
Arrange cabbage leaves on a plate. Add hummus to the center of each. Top with tomatoes, cucumber and a few dashes of hot sauce. Eat like tacos.