This sandwich combines three of my favorite Middle Eastern foods — Israeli/fatoush salad, hummus and tahini. And I made up enough of the ingredients that I can chow down on this all week.
I like to make my hummus with a big bunch of parsley, which I think brightens up the flavor. And I use extra garlic in the tahini sauce just because I’m crazy that way — can never have too much garlic IMHO. And my twist on the Middle Eastern Salad is to add red bell peppers and a can of chickpeas — because I can’t get enough of those either! Just spread a layer of hummus over a nice whole-grain tortilla, lay down a bed of arugula, pile on the salad and drizzle tahini over the top. So delicious!
Salad Ingredients (makes about 8 cups of salad)
1 large English cucumber – diced
3 medium tomatoes – diced
1/2 sweet onion – thinly sliced
1 red bell pepper – diced
1 can chickpeas – rinsed and drained
Tahini Dressing Ingredients
1/4 to 1/2 tablespoon garlic – minced into a paste (to taste – I like a lot of garlic!)
1/2 cup tahini
1/4 cup lemon juice
1/2 teaspoon salt (optional)
water – as needed to achieve desired consistency.
Hummus Ingredients
2 cans chick peas – rinsed and drained
1/4 sweet onion
1/2 cup tahini
1/4 to 1/2 cup lemon juice (to taste)
1/2 tablespoon sweet paprika
1/2 tablespoon cumin
1/2 teaspoon salt (optional)
3 – 4 garlic cloves
1 large bunch parsley – roughly chopped
Sandwich Ingredients
whole wheat/grain tortillas
arugula
Directions
- To make the tahini dressing, place all ingredients in a blender or small food processor and blend. It will be thick, so add water 1 tablespoon at a time to achieve desired consistency.
- To make the hummus, place all ingredients except the parsley in a food processor and blend to desired consistency. Adjust seasonings, if needed. Add in parsley and pulse until parsley in finely chopped.
- To make the salad, place all ingredients in a salad bowl and chill in refrigerator. I do not recommend adding the dressing directly in with the salad as the tomatoes will bleed out into the tahini and turn the entire salad pink!
- To assemble a wrap, spread about 2 – 3 tablespoons of hummus over a whole grain tortilla. Place a bed of about 1/2 cup arugula over the hummus. Then place 1 cup of salad over the arugula. Drizzle about 1 tablespoon of dressing over the top. Secure the wrap with a couple of toothpicks.
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