Ingredients
Ingredients
- 1½ cups shelled edamame, steamed or boiled
- 1 Tbsp tahini
- 2 Tbsp lemon juice
- 2 cloves minced garlic
- 1 tsp ground cumin
- ¼ cup water
- salt to taste
- 1 sprouted grain tortilla (or any wrap or tortilla)
- Handful of baby spinach
- 8 slices of thin cucumber strips
- 6 strips of thin red bell pepper strips
- ¼ cup red onion slivers
- 1 tsp red chili flakes
Instructions
Instructions
- 1. Edamame usually comes frozen. Steam or boil the shelled edamame until it is easy to bite. This takes about 10 minutes.
- 2. Remove the steamed or boiled edamame and run under cold water in a colander. Cool for 10 minutes
- 3. Place the edamame, tahini, lemon juice, water, garlic, cumin and salt in a food processor.
- 4. Pulse the ingredients to your desired consistency.
- 5. Place tortilla on a non-stick pan and heat for about 2 minutes, flipping it over frequently. Allow the tortilla to cool.
- 6. To get a good roll up and to ensure the ingredients are evenly distributed and tightly enclosed, place the items, not in the middle of the tortilla, but closer to the edge.
- 7. Place the spinach first. This will give additional support to the edamame hummus.
- 8. Place ½ cup of edamame hummus on top of spinach.
- 9. Place the cucumber, bell peppers and red onion on top of edamame hummus layer.
- 10. Sprinkle the red chili flakes on top of vegetable layer.
- 11. Roll it up, cut it in half and serve.
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