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Oven-frying the spinach makes it crispy and delectable. Have you ever had deep-fried spinach? Confession: it’s my favorite vegetable. Oven-frying it saved us a few calories. And this hummus? Put it on everything.
For the hummus:
In a skillet over medium heat, heat olive oil. Add sliced onion and saute until softened, about 5 minutes. Add vinegar and brown sugar and stir to combine with onions. Continue to heat until vinegar is reduced, about 5-7 minutes. Sprinkle with fresh ground black pepper and set aside.
Place onion mixture, chickpeas, garlic, salt, tahini and lemon juice into a food processor. Mix until a smooth puree is formed. Spoon into a covered container and refrigerate until ready to use.
For the roasted vegetables and oven-fried spinach:
Preheat oven to 400ºF. Combine spices in a small bowl. Spray a baking sheet lightly with olive oil spray.
Lay sliced zucchini, red pepper, and red onion on prepared sheet. Sprinkle with seasoning mixture. Place in the oven on the lower rack and bake for 20-25 minutes, flipping vegetables halfway through cooking.
On the additional prepared baking sheet (also sprayed with olive oil), lay out baby spinach leaves. Spray leaves lightly with olive oil spray and sprinkle with sea salt. Place sheet into oven on the upper rack when vegetables have about 15 minutes left to cook. Watch closely so that spinach leaves do not burn. Remove from oven when crisp.
For the wraps:
Lay out tortillas on a flat surface. Spread 1/4 cup hummus evenly on each. Layer zucchini, pepper, and onion strips in middle of each tortilla. Top with oven-fried spinach. Fold over tortilla edges, fold up bottom side toward center, then fold over top side (folding burrito-style). Cut in half and serve.
Nutrition info per 1 wrap: 243 calories, 4.6 g fat, 42 g carbohydrates, 13 g protein, 9 g fiber
Serve with brown rice, jasmine rice or any type of noodle: rice noodles, mung bean noodles (which are gluten free), soba noodles, ramen (without the seasoning packet)—I have even used regular pasta in a pinch. Use whatever you have on hand. I made this version completely vegetarian (even vegan) but it would be delicious with grilled shrimp, sliced chicken, or beef.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!