This is the time of year where I frequent the local farm stand down the road. I'm loving all the peppers and squash that they have right now and decided to use yesterday's haul to make dinner tonight. I threw together some homemade hummus to add flavor and protein to the wrap. I chose lentils, but you could use chickpeas. I don't really use a recipe for hummus, but this time I tried to pay a bit closer attention to approximate measurements. It can easily be adjusted to your own taste preferences:
1 cup of cooked lentils (I used a mix of three colors.)
2 tsp tahini
1 tsp lemon juice
2 tsp olive oil
1 clove of garlic
salt and pepper to taste
Blend all of the ingredients adding enough water until it is the right consistency.
I roasted the veggies (onions, peppers, and squash) in the oven with a bit of oil (I used avocado), salt, and pepper at 425 degrees for about 35 minutes. I spread some hummus on a tortilla and added the veggies before wrapping it up and eating. Yum!