Green Wraps With Hummus

You can never have too many healthy and yummy recipes to fill you up and add variety to your diet. The logic is easy: eat food with more nutrients and less sugars or carbs. We know, we know— easier said than done. That will always be true, but now it’s a little bit easier with this delicious, must try recipe for Green Wraps With Hummus from Nourishing Noodles.

Green Wraps With Hummus


Makes 4 wraps


1 15.5-oz (439 g) can organic cooked chickpeas, drained
¼ cup (60 g) hulled tahini
¼ cup (60 ml) fresh lemon juice or raw apple cider vinegar
6 tbsp cold-pressed extra virgin olive oil
1 medium garlic clove
½ tsp cumin seeds
½ tsp smoked paprika
½ tsp sea salt flakes


½ cup (120 g) hulled tahini
½ cup (75 g) cashews
¼ cup (60 ml) water
¼ cup (60 ml) raw apple cider vinegar
6 tbsp cold-pressed extra virgin olive oil
1 medium garlic clove
½ tsp cumin seeds
½ tsp smoked paprika
½ tsp sea salt flakes


1 medium zucchini, thin spirals
2 medium carrots, thin spirals
(reserve carrot greens)
6 large radishes, thin spirals


6 Swiss chard leaves or leafy
green of choice (reserve stems
and julienne them)
1 green bell pepper (capsicum),
Carrot greens, to taste

Note: I’ve included two hummus recipes (one raw and one not raw), so you can use which one you prefer.

  1. Place all ingredients for hummus of choice in a blender and process until smooth and creamy. Add a little water, 1–2 tablespoons at a time, if needed, to blend.
  2. Lay Swiss chard leaves flat and fill one side with hummus and some of the zucchini, carrot, and radish noodles. Top the hummus with a few strips of green pepper, 2–3 carrot greens, and 2–3 Swiss chard strips.
  3. Carefully wrap leaves to enclose ingredients.
  4. Repeat steps 3–4 with the remaining Swiss chard leaves.
  5. Serve with extra hummus for dipping.

Tip: These hummus recipes are basic and can be loaded with even more goodness.  Two personal favorites of mine are hummus with roasted red pepper and hummus with greens and extra lemon.

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