Wednesday, September 16, 2009

Hummus Wrap: Lunch Made Simple

There is something magical about the beginning of a new school year. As a kid, it was the feeling of excitement that anything was possible. Whether it was making new friends, leaning a new subject or sport, it was the excitement that in someway we would be changed. As a mother, I still feel this excitement. So at the beginning of every school year, I sit down with my children and set goals. And as a life long foodie where better to start than the kitchen.

Kids love to eat what they help prepare. So instead of bearing the burden of what to pack for your children’s lunches each day; only to find that half the food comes back uneaten, enlist their help. It’s a win, win situation! You will find they eat healthier, have less waste, and you, save time, aggravation and money.

While at first this might seem time consuming and inconvenient, with some proper planning and a couple of easy tricks it can be fun and easy. It also enables us to share some great quality time with our children. Stay tuned next week for some of my favorite shopping, preparation and getting your kids to eat healthy tips.

Makes 6-7 servings
1 to 2 garlic cloves
1 can chickpeas, drained and rinsed

Sea salt to taste

3-4 tablespoons freshly squeezed lemon juice, to taste

4 tablespoons tahini or plain low-fat yogurt
2 tablespoons extra virgin olive oil

1 large flour tortilla or whole wheat wrap

1 cucumber
1 red pepper

1. Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. Process until they are chopped and adhere to the sides of the bowl. Scrape down the sides of the bowl. Add the remaining ingredients, and process until very smooth. Taste and adjust seasonings.
2. Warm a large flour tortilla for about 10 over a burner, just until flexible.
3. Lay it on your work surface and cover with lettuce leaves, leaving a place desired amount of hummus (about 1/4 cup) on top of the lettuce on the bottom half of the tortilla. Top with the red pepper and cucumber.
4. Fold the bottom edge of the tortilla over the filling. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact. Place the roll on a piece of plastic wrap. Fold in the sides of the plastic over the ends of the wrap, and roll up tightly to secure. Refrigerate for at least five minutes and for as long as 24 hours.

Advance preparation: The hummus will keep for three or four days in the refrigerator. . The wrap can be made a day ahead.

Use the extra hummus for after school snacks. Have a fresh assortment of raw veggies and pita wedges.