The days have been busy and I’m also trying to eat more mindfully. What does that mean? Well, less crap basically. While I still have Tuesday’s Cookies kickin’ around from time to time, I am drinking an amped up Chocolate Bliss shake from SunFire Super Foods each morning (review to come, but basically this stuff is awesome and delicious) and trying to keep my day-to-day eating cleaner, more whole foods-based. Am I raw or gluten-free or fruitarian? Nope. But I do love my veggies and this simple wrap has me totally hooked.
I wouldn’t normally post somethin’ this simple, but the good people of Instagram saw the pics of my humble lunch and requested the recipe – and the people get what the people want at The Little Foxes, dammit!
It feels meaty and decadent, and has a nice texture that I’m really digging. You could totally do this with cauliflower, if you were so inclined. Also, e’rrybody knows how to make hummus, but this is my healthier hummus in a flash recipe, because you guys are special (and you need it to make the wrap super awesome) and because it has no tahini and very little oil. Could you make it healthier or tastier? Sure. Add tahini or curry or roasted red peppers. Let’s get crazy, let’s get nuts. Invite Prince over and put diamonds and pearls in it. It’s your hummus, do what you wanna do.
Also, this stuff is garlicky, so if you have a makeout session you need to get to after eating this, bring a breath mint or mouthwash, SOMETHING to freshen yo’self.
Easy Hummus In a Flash
- Yields: 8 servings, but really, more like 3 because who eats just a tbsp of hummus?
- Prep Time: 4 minutes
- Cook Time: None!
- 1 can of chickpeas, drained
- 1 clove of garlic
- 1 tbsp olive oil (or other healthy oils that you prefer)
- 2 tbsp diced onion
- 1 tbsp red pepper flakes
- juice of one lemon
- 1 tsp smoked paprika
- 1 tsp Sriracha (optional, only for the bold)
- 1 tbsp parsley (optional, but it gives a nice freshness)
- Salt and freshly ground black pepper, to taste
- Place all ingredients in a high-speed blender and blend until smooth and creamy. This recipe makes a pretty thick hummus, but feel free to add some water if you would like a more viscous consistency.
- Place in serving dish, cover, and chill in the fridge for about 30 minutes (or longer, if needed). I like my hummus a bit on the cooler side. Garnish with a swirl of olive oil, fresh parsley, diced onion, and a sprinkling of red pepper flakes.
Simple Blackened Broccoli Wraps with Fresh Hummus
- Yields: 1 serving
- Prep Time: 2 minutes
- Cook Time: 8 minutes
Ingredients: So simple, I’m practically hanging my head in shame calling this a recipe.
- A wrap (I used a FlatOut! wrap because I’m a big slacker, but you could be like my amazing counterparts in blog land and make that shit at home. If and when you do, visualize me saluting you)
- 1/2 cup of hummus (recipe above), or more if you wanna get crazy creamy with your wrap
- 1 clove garlic, peeled and minced
- 2 cups fresh or frozen broccoli heads
- Red pepper flakes, salt, and pepper, to taste
- In a dry pan (no oil, peeps!) place your minced garlic and broccoli. Cook on high until the broccoli gets bright green and covered in garlicky good times. This works best with frozen broccoli, because the water releases and makes cooking easier.
- Reduce the heat just a bit and begin to press pieces of the broccoli down in to the pan with a spatula. Hold for a little bit. You want your broccoli to get a little bit blackened.
- Once cooked to your liking, take your wrap and slather with hummus. Add blackened broccoli. Top with more hummus and red pepper flakes and other goodies as you see fit. Fold and enjoy.
I’m almost ashamed to call this a recipe. Next up, cereal and milk or peanut butter and jelly. ;D