Archive for September, 2011

September 2, 2011

Quick “Lettuce” Wraps with Spicy Hummus

by cillefish

I never order lettuce wraps because lots of cheapskate restaurants think iceberg counts as lettuce — and I don’t really relish the idea of something like that falling apart. Here are some “lettuce” wraps I make using Swiss Chard, which is somewhere between baby spinach and bok choy. Like other dark, leafy greens, chard gives the most nutrients if you wilt it before eating, but raw it has a great texture and just enough strength to hold a small amount of vegetables easily.

Quick “Lettuce” Wraps

PER wrap (2 wraps are a light lunch for 1 average-sized female):

  • 1 leaf of fresh raw Swiss Chard, washed, shaken out, and halved lengthwise along the spine
  • 1 Tbsp cream cheese, softened
  • 1-2 Tbsp spicy hummus (see below)
  • About 2 Tbsp (or 1/6 of 1 large) carrot, shaved in thin strips using a vegetable peeler or chopped super thin
  • 1/2 tomato, chopped fairly small (the chard is thick, so it’s ok if this looks a little wet)
  • optional items: sliced olives; 1 very-thin slice red onion or sweet yellow onion; small pinch of black pepper

Spread cheese and hummus halfway along chard leaf. Arrange veggies on top. Roll inward, from leaf edge toward leaf spine. Optional: affix wrap to itself with a toothpick and an olive.

Spicy Hummus:

  • 1 15-oz can chickpeas, rinsed and drained
  • 1 can uncooked or pre-cooked black beans (I use the Cuban style ones from Trader Joe’s)
  • 1/4+ c sunflower butter
  • 1/4 c olive oil
  • 1/8 c fresh lemon juice
  • 1/8 – 1/4 c light vinegar such as rice vinegar, apple cider vinegar, or both together
  • 2-3 cloves of garlic, crushed
  • 1 Tbsp dried cilantro
  • 1/2 – 1 tsp chili powder
  • 1/2 – 1 tsp cumin
  • 1/2 – 1 tsp Mexican hot sauce
  • Combine all ingredients in a food processor and pulse, scraping frequently, until fully combined.

    As necessary, while mixing:

    Add in up to 1/8 cup water – adjust until hummus reaches preferred texture.

    Add salt and extra garlic, lemon juice, vinegar and spices to taste. Note: the garlic and hot sauce can increase slightly in spiciness as the hummus is stored in the fridge, so do not start out overwhelmingly spicy.