Monday, January 1, 2018

Tangy Veggie Wrap with Lemon-Dill Hummus Spread Recipe!

Veggie Wrap

 Lemon-Dill Hummus Spread

Start the New Year with a healthy and yummy meal.

A meal made with love. There’s nothing quite like eating a homemade meal, prepared with organic healthy ingredients and tons of love. This lovely tangy veggie wrap with lemon-dill hummus spread is easy to make and will soon  be a favorite selection for lunch, dinner or a snack. I teach this recipe in my cooking classes for kids and they love it too! 

Tangy Veggie Wrap Recipe:

Ingredients (Serves 4 to 6)
1/2 cup extra-virgin olive oil
1 medium shallots cut into 1/4-inch cubes
1 medium zucchini cut into 1/4-inch cubes
1 medium yellow squash cut into 1/4-inch cubes
1 medium fennel cut into 1/4-inch cubes
1 medium tomato cut into 1/4-inch cubes
1 medium garlic cloves, minced
A pinch of sea salt
4-6 organic lavash bread sheets (10 x 12 inches, plain or flavored).

Directions: Sauté all the ingredients  in olive oil over medium heat for 10-15 minutes until lightly cooked, so that they remain crunchy. Remove from the stove and let it stand at the room temperature while you are making the lemon-dill hummus spread.

Lemon-Dill Hummus Recipe: The beauty of making hummus at home is that you can play around with the Ingredients of your liking. I use a varieties of beans and fresh herbs when making hummus!  This is my white kidney beans, lemon-dill hummus, which can be enjoyed with pita crisps, wholegrain crackers and as spread on veggie wraps or any sandwiches. Click here for the recipe!

Veggie Wrap Assembly: Place a lavash bread sheet (10 x 12 inches) on a plate, spread a layer of lemon-dill hummus, then sprinkle 3 tablespoons of the veggie mixture. Start rolling the wrap. Cut the veggie wrap diagonally and enjoy. 

Wishing you a delicious 2018!

Chef Ellie Lavender

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