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butter red onion three Tahini ground cumin garlic lemon salt olive oil olive oil balsamic vinegar salt tortilla red pepper mixed salad greens Feta cheese
Viewed: 118 - Published at: 7 years agoIngredients
- 1 tablespoon butter or olive oil
- 1/2 red onion, sliced
- Three 14.5-ounce cans chickpeas, rinsed and drained
- 1/3 cup plus 1 tablespoon tahini
- 1/2 teaspoon ground cumin, or more to taste
- 3 cloves garlic, chopped, or more to taste
- 1/2 lemon, juiced
- Salt
- 1 tablespoon olive oil
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- Salt and freshly ground black pepper
- 1 large spinach tortilla
- 1 jarred roasted red pepper, sliced
- 3 canned artichoke hearts, halved
- 2 cups mixed salad greens
- 1/4 cup crumbled feta cheese
Method
- For the onions: Melt the butter in a skillet over medium-low heat.
- Add the red onions and cook slowly, stirring occasionally, until soft and deep golden brown, 10 to 15 minutes.
- Set aside and let cool slightly.
- For the hummus: Meanwhile, combine the chickpeas, tahini, cumin, garlic, lemon juice and some salt in a blender.
- Pulse until the mixture becomes somewhat smooth and combined, but do not over-mix.
- Add 1/2 to 1 cup cold water as needed to facilitate blending and reach the desired consistency.
- Add the olive oil and pulse a few more times just to incorporate.
- Taste and add more cumin, salt or garlic if needed.
- Pour the hummus into a bowl and stir to ensure it's combined.
- Serve immediately, or refrigerate for up to 3 days.
- For the balsamic vinaigrette: Shake together the oil, vinegar and some salt and pepper in a Mason jar.
- This makes more than you'll need for 1 wrap; store the rest in the fridge and use for another salad.
- For the wrap: Grill the tortilla on a grill pan over medium heat just until it has grill marks on the outside, 1 minute.
- (If you don't have a grill pan, just use a skillet.)
- The tortilla should still be soft and pliable, with just a little bit of color!
- Let the tortilla cool slightly.
- To assemble the wrap, spread about 1/4 cup of the hummus down the middle third of the tortilla.
- Arrange the cooked onions and roasted red peppers all over the hummus.
- Add the artichoke heart halves.
- Toss the salad greens in 1 tablespoon of the balsamic vinaigrette, then lay them on the wrap.
- Finally, sprinkle the crumbled feta all over the greens.
- Carefully wrap up the tortilla, tucking in the ends.
- Slice the wrap down the middle, share with a friend and chow down!
