One last wrap - for now: Green Olive Hummus Wraps

Green Olive Hummus Wraps
Delicious Wraps Copyright 2007

4 10-inch wraps
4 cherry tomatoes, halved I used grape tomatoes
½ cucumber, seeded and quartered
2 oz baby spinach leaves I used Romaine lettuce
7 oz canned chickpeas, drained
1 garlic clove, crushed
4 tbsp extra-virgin olive oil I used canola oil
1 tsp tahini
1 tsp lemon juice
2 oz pitted green olives, chopped I used pimiento stuffed olives
A small bunch of flat-leaf parsley, shredded I omitted this
Salt and pepper

To make the hummus place the chickpeas, garlic, olive oil, tahini and lemon juice in a food processor and blend until smooth. Season with salt and pepper to taste, transfer to a bowl and mix in the olives and parsley.

Preheat a nonstick skillet or broiler pan until almost smoking , add the wraps, 1 at a time, and cook for 10 seconds on each side. This will add some color and soften the wraps. I don't find this step necessary.

Spread some hummus over each wrap and divide the tomatoes, cucumber and spinach among them, placing some in the center of each wrap. Fold in the wraps at the ends, roll up, cut in half diagonally and serve.

Makes 4.
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I usually end up fighting the urge to barrel through a cookbook when I've made something really good from it.  I'm not sure why I fight it. One reason is that I have so many cookbooks, I don't want to get stalled on one book.  That might be boring and more importantly, it might make my other cookbooks feel left out and sad.  Another reason is that I try not to delve too much into a single cookbook - I'm trying to promote the cookbook love here, it's not my intention to share all of their contents.

This time, however, I gave into my urges and tried three recipes out of this same book, practically right in a row.  I have no regrets either - this book is three for three.

I love hummus.  I love Spiced Sweet Roasted Red Pepper Hummus, but I've been wanting to try different versions.  This one was fantastic, since I like green olives.  The salty olives really played off the garlic well.    The overall saltiness of the hummus played off the vegetables in the wrap nicely.

For the olive haters (and I know there are many), leave them out or try something else.  Personally I intend to do a lot more experimenting with hummus recipes since once you spring for the tahini (which isn't cheap but it goes a long way), the rest of the ingredients are very reasonable.  Store-bought hummus is rather pricey.

I did make this with the amount of oil called for the first time.  I won't lie - it's great that way, but I don't think you lose too much by replacing some of the oil with the liquid from the chickpeas or water either, which is what I did when I made it again (and again).

I continue my tradition of falling apart during December.  I am not even stressed out but I am not eating well and I haven't been to the gym in over a week.  I'm trying to conserve my cooking energy for baking.