Hello, hello! Did you have a happy Mardi Gras? Did you eat lots of yummy fried foods? I did- and boy, was I paying for it today! My body was just screaming for something light, fresh, and green. This wrap had me feeling like myself again in no time, and was delicious, to boot!
Dill Spinach Hummus Wrap
For Hummus:
1 can garbonzo beans, drained and rinsed
2 1/2 cups fresh baby spinach
1-2 cloves garlic, chopped
2 tbsp fresh dill
2 tbsp tahini
2 tbsp fresh squeezed lemon juice
2 tbsp water
pinch paprika
salt and pepper to taste
1/4 cup olive oil
1/4 cup pine nuts (optional)
Add all ingredients except for pine nuts to food processor, streaming in olive oil as you go to help it come together. Blend well, then stir in pine nuts.
For Wrap:
1 large flour tortilla
1/4 red bell pepper, sliced
1/4 green bell pepper, sliced
1/4 medium red onion, sliced
1/4 tsp seasoning of choice (I used Cajun)
pinch each of salt and pepper
1/2 cup chopped lettuce
1 tbsp capers (optional)
Bring medium sized frying pan to medium high heat and swirl a little olive oil in pan to coat. Add peppers, onions, and seasonings and stir fry until softened.
Heat tortilla in microwave for 30 seconds to soften. Spread with as much hummus as you like, then layer with other ingredients, roll up like a jelly roll, cut off ends to pretty it up, and serve.
I woke up this morning with the words "curried dill" repeating on a loop in my mind. I knew that nothing would satisfy me today unless it contained those two ingredients.
And oh, my, was I satisfied! Please, please don't dismiss this because you see the word slow-roasted. That doesn't mean loads of work- it simply means it will take a while, and that the flavors will be super-concentrated and amazing. You could make the onions and tomatoes ahead of time, or the couscous ahead of time, whatever you do- just make it! I think you'll be glad you did :)
Curried Dill Couscous with Slow-Roasted Grape Tomatoes and Pearl Onions
For Tomatoes and Onions:
1 cup grape tomatoes, halved
1 cup frozen pearl onions, thawed
1/4 tsp salt, divided
1/8 tsp pepper, divided
1/4 tsp dried thyme, divided
olive oil, to coat
Preheat oven to 225. Place halved grape tomatoes and pearl onions in separate bowls (if pearl onions are larger than tomatoes, you may have to halve them as well. Have to halve :) Drizzle just enough olive oil over each to coat, then sprinkle equally with salt, pepper, and thyme. Place on foil-lined baking sheets in oven. Remove onions after 2 hours, tomatoes after 2 1/2 to 3 (tomatoes should be dried but juicy inside, but you want your onions nice golden and plump.)
For Couscous:
2 cups vegetable broth
1/4 cup butter (vegans use Earth Balance margarine)
1/2 tbsp curry powder
dash of sriracha (optional)
2 cups couscous
2 cloves garlic, crushed
salt and pepper to taste
1/2 cup pine nuts
2 tablespoons chopped fresh dill
Toast pine nuts in medium frying pan over medium heat until golden and fragrant, shaking the pan a few times to make sure that they don't burn. In a medium saucepan add vegetable broth, butter, curry powder, and sriracha and bring to boil, then immediately add couscous and garlic, stir quickly, and remove from heat. Cover and let rest for 5 minutes, fluff with fork and add salt and pepper to taste, and toss with rest of ingredients. Serve hot or cold.
