Now that my kitchen is usable again (more on that next week), I can finally share one of my favorite snacks lately. Initially I made these seaweed hummus wraps just to help me eat more of the vegetables that my garden has been producing this summer. Among other things, I was overrun with cucumbers and tomatoes, and I was tired of eating just salads. So I used what I had on hand, but I bet they’d be great with any assortment of your favorite veggies. I’ve even spread some pesto on the hummus, and tofu is a nice addition, too. (Is combining pesto, hummus, and sushi the ultimate in fusion? I bet I could work some more cuisines in there if I tried.)
The wraps are made like sushi except with hummus instead of rice, but here’s how to make them in case you’ve never made your own sushi (you should do that too–it’s fun!).
Vegetables, in long, thin slices. I used a carrot, cucumber, tomato, lettuce, avocado, and spinach.
Sushi nori (seaweed). If you can’t find this locally, you can buy it on Amazon.
Hummus. Homemade or store-bought will work, but I used my own recipe.
Evenly spread a couple of spoonfuls of hummus on the nori.
Lay the vegetable slices in the middle of the nori. This is about half of the vegetables that I eventually added to this one.
Take one end of the nori and fold it over the vegetables in the middle, then roll the wrap up firmly.
Slice the rolls in half to make them a bit easier to eat.