Carrot + Hummus Lettuce Wraps

1 serving


15 minutes

  • 1 Small head of romaine lettuce
  • 3 Medium carrots (multicolored heirloom carrots are a fun option!)
  • 15 oz Unsalted chickpeas (1/2 a can or 2 cups)
  • ½ cup Tahini
  • ¼ cup Olive oil
  • 2 Cloves garlic
  • 1 Lemon
  • 1 tbsp Paprika
  • 1 pinch of salt and black pepper to taste
  1. For the Hummus: To make hummus add drained and rinsed chickpeas into a food processor with tahini, olive oil, garlic, fresh lemon juice, salt, pepper and paprika to taste. Process until creamy or until hummus is at your desired texture and consistency.
  2. For the Wraps: Wash and shred carrots and add to a medium size bowl with hummus. With a spoon mix together so carrots are evenly coated. Next, gently pull apart each leaf from the head of romaine and rinse. Spoon the hummus & carrot mixture onto romaine leaves and top with a sprinkling of paprika.