Playoff Cuisine

Hummus roll-ups

January 12, 2011

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Serves 6

Good commercial hummus is available everywhere. Homemade hummus isn’t a lot more complicated if you have a food processor. Roll up the chickpea spread with roasted peppers, cucumbers, tomatoes, and lettuce. Use large pita rounds and serve plenty of napkins.


1 can (15 ounces) chickpeas, drained (save the liquid)
1/4 cup sesame tahini, or more to taste
Juice of 1 lemon, or more to taste
1/4 teaspoon salt
1 tablespoon olive oil

1. In the bowl of a food processor, work the chickpeas in on-off motions until they are coarsely chopped. With the machine running, add the tahini, 2 tablespoons chickpea liquid, lemon juice, salt, and olive oil.

2. When the mixture is smooth, scrape down the sides of the bowl and work again for half a minute. Add enough of the remaining chickpea liquid to make a mixture that holds its shape (something like sour cream). Taste for seasoning and add more lemon juice, salt, or tahini if you like.


4 large pita rounds, separated into 8 thin rounds
8 roasted red peppers (from a jar or can), drained and cut into thick strips
2 English cucumbers, thinly sliced
3 tomatoes, thinly sliced
1 romaine heart, cored and leaves separated
Salt and black pepper, to taste
1. On the counter, spread the rough side of each round with a thin layer of hummus. Add red peppers, cucumbers, tomatoes, lettuce leaves, salt, and black pepper.

2. Roll up the rounds as tightly as possible. Cover with plastic wrap until serving. Use a serrated knife to cut the rolls in half.

Sheryl Julian