Best 3 Hummus And Artichoke Wrap Recipes

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**Indulge in a Culinary Delight: Discover the Art of Hummus and Artichoke Wrap**

Embark on a tantalizing journey of flavors with the Hummus and Artichoke Wrap, a delightful fusion of Mediterranean and Middle Eastern culinary traditions. This wrap offers a symphony of textures and tastes, featuring a creamy hummus spread, tangy artichokes, crisp lettuce, juicy tomatoes, and refreshing cucumbers, all enveloped in a soft and pliable tortilla. Dive into the delectable world of hummus, a chickpea-based dip bursting with nutty, earthy notes, while the artichokes add a briny, slightly bitter dimension. Each bite is a harmonious blend of flavors and textures, sure to satisfy even the most discerning palate. With step-by-step instructions and variations provided, this recipe is a culinary adventure waiting to be explored. Unlock the secrets of this flavorful wrap and elevate your lunch or snack game to new heights.

Here are our top 3 tried and tested recipes!

HEAVENLY HUMMUS WRAP WITH HOMEMADE HUMMUS



Heavenly Hummus Wrap with Homemade Hummus image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 2 servings (plus additional hummus and vinaigrette)

Number Of Ingredients 17

1 tablespoon butter or olive oil
1/2 red onion, sliced
Three 14.5-ounce cans chickpeas, rinsed and drained
1/3 cup plus 1 tablespoon tahini
1/2 teaspoon ground cumin, or more to taste
3 cloves garlic, chopped, or more to taste
1/2 lemon, juiced
Salt
1 tablespoon olive oil
3/4 cup olive oil
1/4 cup balsamic vinegar
Salt and freshly ground black pepper
1 large spinach tortilla
1 jarred roasted red pepper, sliced
3 canned artichoke hearts, halved
2 cups mixed salad greens
1/4 cup crumbled feta cheese

Steps:

  • For the onions: Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly, stirring occasionally, until soft and deep golden brown, 10 to 15 minutes. Set aside and let cool slightly.
  • For the hummus: Meanwhile, combine the chickpeas, tahini, cumin, garlic, lemon juice and some salt in a blender. Pulse until the mixture becomes somewhat smooth and combined, but do not overmix. Add 1/2 to 1 cup cold water as needed to facilitate blending and reach the desired consistency. Add the olive oil and pulse a few more times just to incorporate. Taste and add more cumin, salt or garlic if needed. Pour the hummus into a bowl and stir to ensure it's combined. Serve immediately, or refrigerate for up to 3 days.
  • For the balsamic vinaigrette: Shake together the oil, vinegar and some salt and pepper in a Mason jar. This makes more than you'll need for 1 wrap; store the rest in the fridge and use for another salad.
  • For the wrap: Grill the tortilla on a grill pan over medium heat just until it has grill marks on the outside, 1 minute. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable, with just a little bit of color! Let the tortilla cool slightly.
  • To assemble the wrap, spread about 1/4 cup of the hummus down the middle third of the tortilla. Arrange the cooked onions and roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in 1 tablespoon of the balsamic vinaigrette, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens. Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend and chow down!

HUMMUS WITH ARTICHOKES



Hummus With Artichokes image

The base hummus recipe is one of my favorite recipes from Mark Bittman's, How To Cook Everything. One day I realized that I didn't have enough olive oil so used the oil from a jar of marinated artichoke hearts. My husband loved it so the next time I added some artichoke as well as the oil to the recipe. We like this combination and hope others do as well! This is excellent with crostini.

Provided by Diplo-mom

Categories     Spreads

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups chickpeas, drained (canned or well-cooked)
1/2 cup tahini (sesame paste)
1/4 cup oil, from a jar marinated artichoke hearts
2 small garlic cloves, chopped
salt & freshly ground black pepper
2 teaspoons ground cumin
1/2 cup marinated artichoke hearts
1 lemon, juice of
1/4 cup water
olive oil, as needed

Steps:

  • Place everything except water and olive oil in the container of a food processor and beginn to process; add water and olive oil as needed to make a smooth puree.
  • Taste and add more garlic, salt, lemon juice, or cumin as needed.
  • Serve, drizzled with a little olive oil and sprinkled with a bit of cumin.

Nutrition Facts : Calories 226.9, Fat 14.8, SaturatedFat 2.1, Sodium 201.7, Carbohydrate 19.7, Fiber 4.7, Sugar 0.3, Protein 6.2

ARTICHOKE HUMMUS WRAPS



Artichoke Hummus Wraps image

Make and share this Artichoke Hummus Wraps recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

14 ounces can artichoke hearts, drained and halved
1 cup canned chick-peas, drained and rinsed
1/3 cup tahini
1/3 cup fresh parsley
1 medium garlic clove, coarsely chopped
1 1/2-2 tablespoons fresh lemon juice
salt and pepper
1 1/4 cups thinly sliced green cabbage
2 medium carrots, shredded (3/4 cup)
1/2 medium green bell pepper, thinly sliced
3 tablespoons plain yogurt
1 tablespoon chopped fresh parsley
1 tablespoon finely chopped red onion
2 teaspoons fresh lemon juice
6 (10 inch) flour tortillas

Steps:

  • To make artichoke spread, in food processor or blender combine all artichoke spread ingredients and 2 tablespoons water. Process until mixture is almost smooth but retains some texture and is slightly thicker than hummus. If necessary, add water by the teaspoonful to thin. Season with salt and pepper. Refrigerate if not using immediately.
  • In medium bowl, combine cabbage, carrots, pepper, yogurt, parsley, onion and 2 teaspoons lemon juice. Season to taste with salt and pepper, and mix well.
  • In large skillet, warm each tortilla over medium heat just until soft and flexible, about 1 minute per side. Spread some artichoke mixture over each tortilla, leaving 1/2-inch border. Top with cabbage mixture, dividing equally. Fold up one or both ends of tortilla over filling, then roll each sandwich into bundle. Serve immediately.

Nutrition Facts : Calories 399.6, Fat 12.9, SaturatedFat 2.5, Cholesterol 1, Sodium 637.2, Carbohydrate 60.9, Fiber 12.2, Sugar 4.3, Protein 13

Tips:

  • Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your hummus and artichoke wrap will be. Look for fresh, ripe artichokes, creamy hummus, and flavorful feta cheese.
  • Roast your artichokes: Roasting artichokes brings out their natural sweetness and flavor. If you don't have time to roast your own artichokes, you can use canned or jarred artichoke hearts, but roasted artichokes will give your wrap a more intense flavor.
  • Make your own hummus: Homemade hummus is easy to make and much more flavorful than store-bought hummus. If you don't have time to make your own hummus, you can use a good-quality store-bought hummus.
  • Use a variety of toppings: The toppings you choose for your wrap will add flavor and texture. Try using a combination of fresh herbs, roasted vegetables, crumbled cheese, and nuts.
  • Wrap your wrap tightly: When you wrap your wrap, make sure to wrap it tightly so that the fillings don't fall out. You can use a tortilla press or a rolling pin to help you wrap the wrap tightly.

Conclusion:

The hummus and artichoke wrap is a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking. With its creamy hummus, roasted artichokes, and flavorful feta cheese, the hummus and artichoke wrap is a surefire hit.

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