This whole wheat vegetarian wrap is made with edamame hummus – a delicious puree of edamame, olive oil, garlic, and salt. Green and delicious!
- 1.5 cups cooked edamame (or mukimame … just no pods please)
- 3 tablespoons olive oil
- 1 tablespoon tahini
- 1.5 teaspoon crushed garlic
- In a food processor, blend all ingredients. If it gets too thick, continuously add water by the spoonful until you reach the desired consistency.
- Now, for the wrap. Plop some hummus down, top with spinach, and sprinkle with crumbled blue cheese. For an extra bonus, drizzle 1/2 teaspoon of olive oil over the top. For an extreme bonus, add crumbled bacon. I would have done this in an instant if I hadn’t already used up all my bacon. Dang.
You could omit the tahini, or add lemon, or anything else that sounds appealing. I just used what I had on hand.