Hummus Pesto Wrap

Ingredients

Sun-Dried Tomato Pesto

3 garlic cloves
1 handful fresh basil
1 lemon, juiced
1/2 cup raw almonds
1/2 cup sun-dried tomatoes
1/4 cup WYW Nutritional Yeast
1 teaspoon WYW Date Powder (optional)

Hummus

1 15 oz. can chickpeas
1/2 cup aquafaba (bean liquid)
1 lemon, juiced
4 garlic cloves
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon liquid smoke
2 tablespoons tahini (optional)

Wrap Ingredients

whole wheat lavash or tortilla
Sun-Dried Tomato Pesto
Hummus
cucumber, sliced
red onion, sliced thin
cherry tomatoes, halved
spinach, kale, romaine, etc.

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Nooch (Non-Fortified Nutritional Yeast)

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Date Powder

$16.95

Method

To prepare the Sun-Dried Tomato Pesto, add all of the ingredients to a food processor and process until you reach a nice coarse texture, using a spatula to scrape down the sides. Set aside.

Add all of the hummus ingredients to a high-speed blender and blend until smooth, using the plunger continuously to push the mixture down on the blade as it blends. Set aside.

To assemble the wrap, spread a thin layer of Sun-Dried Tomato Pesto on one end of the lavash. Top the pesto with a thick layer of hummus along with the veggies and greens of your choosing.

Tightly roll up the lavash and make a diagonal slice down the middle. Serve and enjoy!