Beet Hummus Wrap
1 15 oz. can cooked chickpeas, mostly drained
2 medium beets
zest of one large lemon
juice of half a large lemon
healthy pinch salt and black pepper
2 large cloves garlic, minced
2 heaping Tbsp tahini
1/4 cup extra virgin olive oil
1 small beet
1 gala apple, chopped into bit size pieces
handful of spinach
pea shoots (we recommend Hotchkiss Farms)sss
1 carrot, thinly sliced
2 whole wheat tortillas
Roast your beets: preheat the oven to 400 degrees, remove the stem and scrub and wash the beet. Drizzle the beet with a bit of oil and sprinkle with salt and pepper and wrap tightly in foil. Put the wrapped beet on a baking sheet (in case any juices leak out) and roast for one hour. The beet is done once you can pierce it with a fork. Put it in the fridge to let it cool.
Once your beet is cooled, peel away the skin (you should be able to do this with your hands) and cut it into large chunks. Place it in your food processor and blend until only small bits remain.
Add lemon zest and juice, salt and pepper, garlic cloves and tahini. Blend until smooth.
With the food processor running, add olive oil. Let it run until oil mixes in.
Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
Add a good size dollop to the tortilla, followed by the remaining ingredients.
Fold in the sides and roll up tightly and wrap in plastic wrap to keep secure. Store in fridge until you embark on your outdoor adventure!