Nut-free hummus veggie wraps

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Hummus recipes are often made with tahini, which many kids with tree-nut allergies can’t have — and it’s an ingredient that many families don’t keep on hand. This nut-free version uses Greek yogurt instead for a mild flavor and super creamy texture.

Yield

4 servings

Ingredients

• 14.5 ounce can chickpeas, rinsed and drained
• ½ cup plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 small garlic clove
• 1 teaspoon cumin
• 4 fajita-size whole grain tortillas
• 1 cup shredded carrots
• 1 medium cucumber, cut into matchsticks (or romaine lettuce)
• 1 avocado, sliced
• Salt to taste (optional)

Cook

For the hummus, blend the chickpeas, yogurt, lemon juice, garlic and cumin in a food processor, stopping to scrape down the sides occasionally, until very smooth. Add up to ¼ cup water to create a smooth texture if needed.

Spread ¼ cup hummus onto each tortilla. Sprinkle with carrots, cucumbers and avocado slices, as desired. Fold up the bottom and roll, sealing the edge with a little hummus.

Serve

Stir before serving. Serve with a side of fruit.

Store any leftover hummus in the fridge and use for more wraps or as a dip for fresh veggies. The hummus will last up to 5 days in the fridge.

Photography by Bill Nellans

Food styling by Jennifer Nellans