Lentil Wraps with Homemade Hummus

From: https://simple-veganista.com/2014/06/lentil-sun-dried-tomato-hummus-wrap.html

lavash bread (whole grain pref.) or flour tortillas

(see note) 1/2 cup cooked lentils, per wrap

leafy greens (I used romaine)

red pepper flakes

mineral salt

Sun-Dried Tomato Hummus:

1 1/2 cups fresh cooked garbanzo beans (chickpeas) or 1 can (15oz) garbanzo beans

2 – 3 tablespoons sun-dried tomatoes, chopped

2 tablespoons tahini

2 tablespoonS extra virgin olive oil

1 clove garlic

1/2 teaspoon paprika (I used smoked)

1/2  teaspoon mineral salt, or to taste

juice of 1 lemon or 1 – 2 tablespoons lemon juice

1/4 – 1/3 cup water, as needed

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NOTE: 1 lb of lentils will work for hummus, but it wouldn't be bad to have more hummus around. Could double if you were feeling indulgent.

For the hummus:

If using packaged sun-dried tomatoes, soak your tomatoes in water for about 15 minutes to soften, reserve water. Use the remaining water as needed when adding it to the hummus. If using bottled in oil sun-dried tomatoes, use as is.

Place all ingredients into food processor/blender, except for the water. Blend until creamy, about 3 minutes or so, adding water as needed to thin. I used about 1/3 cup water as I like my hummus on the moist, thin side.

Assemble your wrap:

Lay your lavash bread on a flat surface. Spread a nice layer of hummus over 3/4, top with about 1/2 cup lentils over top, sprinkle with red pepper flakes and mineral salt, add leafy greens over top, roll gently but tightly as you can. Slice in half and enjoy!