Veggie sushi is one of my “me” foods. I’m the only one in the house who really enjoys it with the exception of A who use to go on sushi lunch dates with me weekly but now is hit or miss on weather she likes it or not. One thing that is always lacking is enough wasabi! Even though I can’t count the number of times I put too much on and really feel it I keep going back for more.
Hummus wraps are another thing I eat a lot of when trying to use up a batch of hummus I make or buy especially when it’s a kind that nobody else will eat but me. Recently I fell in love with Sriracha hummus, it’s so good! Paired with fresh veggies or my favorite Way Better Sweet Chili Tortilla Chips and I find myself lacking self control.
I set out to make Sriracha hummus but got a craving for veggie sushi and ended up making Wasabi Hummus. Yes this happens frequently. It’s kind of like when you go to Target to buy zip loc bags that are on your child’s school list and you end up with a cart full of apple and pumpkin stuff. Don’t even get me started there we ended up with Pumpkin Swirl Bread, Caramel Apple Bread, Apple Pie Bagels, Pumpkin Yogurt, Cranberry Apple Yogurt, and Pumpkin Spice Latte M&Ms and still didn’t get the bags. So we went back the next day and got distracted when S found Caramel Apple Oreos and Pumpkin Chips (like chocolate chips) and I got a phone call and again forgot the bags! I don’t dare go back I’m sending the hubby, it has just been one of those weeks.
Ok so back to the Wasabi Hummus! I heard that you get a creamier hummus by cooking the chickpeas so I tried that and it turned out so good! While this hummus is delicious with veggies, chips, or pita bread it makes an amazing veggie roll/wrap! The version I am sharing with you is my favorite, wasabi hummus and veggies rolled in seaweed and brown rice spring roll paper! I also made it using sprouted tortilla wraps but there is just something about this version that leaves me completely satisfied yet wanting more! I think because to me is tastes more like sushi and less like a sandwich and the veggies and hummus are front and center. This wrap is sure to leave your taste buds dancing from all the flavors! Perfect for Meatless Monday or any day of the week!
Wasabi Hummus sounds amazing and even better in Wasabi Hummus Rolls! #glutenfree #vegan #FitFluential #SweatPink Click To Tweet
15-ounce can chickpeas, NOT drained (used Organic Whole Foods brand)
2 Tbsp fresh lemon juice
1 tsp sea salt
3 Tbsp extra virgin olive oil
2 TBSP wasabi powder, start with 2 tablespoons, taste after chilled and add more to taste (used Eden Wasabi Powder)
Place chickpeas and liquid into a microwave safe bowl and microwave for 4 minutes. Carefully pour the chickpeas and liquid into a Vitamix, or food processor, and blend with tahini, lemon juice, and sea salt until smooth. Add wasabi powder and stream in oil. Refrigerate until chilled, the flavor will be more intense when it cools so cool before adding more wasabi powder if desired. Store in an airtight container in the refrigerator and enjoy within a week. Enjoy!
Wasabi Hummus Roll/Wrap
Makes 1 serving
1 brown rice spring roll paper, or sprouted tortilla (used StarAniseFoods Vietnamese Brown Rice Spring Roll Wrapper)
1 full sheet roasted seaweed (used gimMe Organic Roasted Seaweed Sea Salt Full Sheets)
1/2 ripe avocado, sliced
1/2 bell pepper, thinly sliced
1/2 cucumber, peeled and thinly sliced in matchsticks
1/2c matchstick or shredded carrots
To make Wasabi Hummus Roll shown soak spring roll paper if using in water to soften. Lay softened spring roll paper or tortilla on a plate or flat surface and top with sea weed. Spoon on and spread wasabi hummus, arrange vegetables off center from the wrap and roll. Enjoy!
Wasabi Hummus Rolls are perfect for #MeatlessMonday! #FitFluential #SweatPink #glutenfree #vegan Click To Tweet