Roasted Veggie Wrap

Serves: 4

Ingredients

Hummus

• 1½ cups dry garbanzo beans
• 1 tsp baking soda
• 1 lemon, zested
• ½ lemon, juiced
• 2 cloves garlic, minced
• ½ tsp pink salt, or to taste
• ¼ cup tahini
• ¼ cup ice water
• ½ tsp ground cumin
• 1 tbsp extra virgin olive oil

Feta Dressing

• 5 oz Greek yogurt
• 5 oz feta cheese
• 1 large clove garlic
• 1 lemon, zested
• ¼ tsp black pepper
• 2 tbsp extra virgin olive oil
• salt, if needed

Directions

Hummus

1. Add beans to a medium-sized pot and add water to 2” above beans.
2. Bring to a boil and lower the flame, to prevent boil over.
3. Cook for about 25 min (until beans can be mashed with slight pressure.)
4. Drain and rinse beans with cold water.
5. In a small bowl, combine olive oil, garlic, and lemon; set to rest 10 minutes.
6. Add beans, tahini, lemon olive oil, and seasonings to a high-powered food processor or blender; blend until smooth.
7. Add half of the ice water and blend until silky. Add more water if needed.

Feta Dressing

1. Place all ingredients food processor and blend until smooth.
2. Add salt, if needed. You can also add lemon juice if you like more tang.