Spinach Hummus Lunch Wraps

These rolls are perfect for lunch, as well as for a picnic or a trip!

Ingredients:

4 large tortillas

A handful of spinach leaves

A cucumber, cut into long thin slices

2-3 mild peppers or bell peppers, sliced

Fresh parsley (optional)

TOFU cheese or other protein product of choice (optional)

Sprinkle with hemp seeds (optional)

For the spinach hummus (yields about 1 ½ cups):

1 can (400 g) chickpeas, drained and rinsed under running water

1/4 cup vegetable broth (or water)

3 tablespoons fresh lemon juice

2 tablespoons TAHINI (sesame paste)

1 clove garlic

1/2 teaspoon sea salt

1/4 cup fresh parsley

1/8 teaspoon cumin

1/8 teaspoon teaspoon ground smoked paprika

Freshly ground black pepper (to taste)

1½ cups fresh spinach

Instructions:

1. Make the spinach hummus: In a food processor, blend the chickpeas, vegetable broth, lemon juice, TAHINI, garlic, salt, parsley, cumin, ground paprika, and black pepper until well combined. Add the spinach and blend again. Refrigerate until ready to use.

2. Make the rolls: Spread about 1/4 cup of hummus on each tortilla (leaving 1 cm of the edge unscented). Then add the spinach leaves, cucumber, and bell pepper slices. Top with fresh parsley, TOFU cheese (or other protein of your choice), and hemp seeds, if using. Roll up and wrap in foil. Refrigerate until ready to use.

Yield: 4 servings

Recipe: loveandlemons.com