FoodJam LiveBlog #4: It’s All Greek to Me

October 8, 2011

Hummus is a staple ingredient for me at food jams, because it’s easy to make, nutritious, and you can do quite a bit with it.  You can make hummus out of different beans, or you can add in extra ingredients to make flavored hummus, you can put it in sandwiches or wraps, or you can just serve it as a dip on its own.  It’s versatile and cheap, so it’s a useful tool in anyone’s arsenal.

I was lazy this time around and I bought some lemon hummus from the supermarket (which as it turns out was a silly move because the premade hummus is full of preservatives and chemicals) and I decided to do some hummus wraps.  These of course are near-infinitely modifiable, but here’s a good starting point:

The goods:

Lavash or other flatbread (You can use any sort of tortillas or sandwich wraps if you like)

Hummus of your choice, either storebought or homemade

Cucumber, peeled and cut into matchsticks

Crumbled feta

The method:

Liberally spread hummus onto flatbread.

Arrange cucumber either across or evenly all over.

Sprinkle on feta.

Roll up.  Slice.  Enjoy!


I also enjoy some shredded romaine lettuce and diced tomato in my hummus wraps.  You can also add meat, other cheese, pickles, hot peppers… Sky’s the limit!

(PS baba ghannouj is awesome too!)

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