Roasted Red Pepper Hummus Wraps
These quick and flavorful Roasted Red Pepper Hummus Wraps are a great no-cook, no-reheat lunch idea. Fresh and light for summer.
Prep Time20 mins
Total Time20 mins
- 15 oz can chickpeas $1.59
- 1/4 cup lemon juice $0.18
- 1/4 cup tahini $0.81
- 2 Tbsp olive oil $0.32
- 1/4 tsp cumin $0.03
- 1/4 tsp garlic powder $0.03
- 1/2 tsp salt $0.02
- 1/4 cup water $0.00
- 1/2 12 oz jar roasted red peppers $1.25
- 1 cucumber $0.79
- 3 oz feta $1.68
- 6 pitas $2.49
- 6 cups baby spinach or baby greens $2.50
To make the hummus, drain the chickpeas and add them to a food processor along with the lemon juice, tahini, olive oil, cumin, garlic powder, and salt. Pulse until the mixture is crumbly, then slowly add up to 1/4 cup water until the mixture is smooth and fluffy.
Remove the red peppers from the jar and slice them thinly. Cut the feta into 1/2 oz. cubes. Thinly slice the cucumbers.
Spread about 1/4 cup hummus inside or over the surface of a pita. Add a few roasted red pepper strips, one of the feta cubes (crumbled), some sliced cucumber, and a cup or so of baby spinach. Fold up the sides of the pita and eat!