3-4 cloves garlic
1 can chickpeas, drained, liquid reserved
1½ t. kosher salt
1/3 cup roasted tahini (sesame paste)
Juice of 2 lemons
2 T. liquid from the chickpeas
1 t. hot sauce (I use Sriracha)

Turn on food processor and drop the garlic down the feed tube, processing until it is minced. Add the rest of the ingredients and process until the hummus is coarsely pureed. Serve chilled or at room temperature.

Hummus Wrap

Ingredients:

1 T. butter
½ red onion
Spinach tortillas
Canned artichoke hearts
Kalamata olives, “drained” on a paper towel
Salad greens lightly tossed with balsamic dressing
Hummus
Feta, optional

Melt 1 T. butter in skillet over medium-low heat. Add ½ of a red onion and cook slowly for 10-15 minutes, stirring occasionally, until soft and translucent. Set aside.

Grill a spinach tortilla on a grill pan over medium heat for 1 minute. If you don’t have a grill pan just set the tortilla on the open flame for about ten seconds each side ~ just until soft and pliable. If you are one of those strange people who have an electric stove you can use a skillet instead.

Allow the tortilla to cool slightly and then spread about 1/3 cup hummus down the middle. Add a few of the cooked onions, 2-3 artichoke hearts, 6 kalamata olives, and a few of the salad greens. If you like, add a bit of crumbled feta.

Carefully wrap the tortilla, then slice down the middle, and share with your favourite person. This wrap goes nicely with Sesame Blues corn tortilla chips and a tall glass of your favourite iced tea.