Hummus Wrap

• 1 to 2 garlic cloves, to taste; halved, green shoots removed
• 1 can chickpeas, drained and rinsed
• 1/2 teaspoon ground cumin
• Salt to taste
• 3 to 4 tablespoons freshly squeezed lemon juice, to taste
• 2 to 3 tablespoons plain low-fat yogurt, as needed
• 2 tablespoons extra virgin olive oil
• 3 tablespoons sesame tahini
• 1 large flour tortilla or whole wheat wrap
• 2 leaves romaine lettuce, ribs cut away
• 18 red pepper, cut into thin strips
• 2 tablespoons cucumber, cut in julienne
• Fresh mint leaves (optional)

1. Turn on a food processor fitted with the steel blade, and drop in the garlic cloves.
2. Process until they are chopped and adhere to the sides of the bowl.
3. Scrape down the sides of the bowl.
4. Add the remaining ingredients, and process until very smooth.
5. Taste and adjust seasonings.
6. For each wrap, warm a large flour tortilla for about 10 seconds in the microwave or over a burner, just until flexible.
7. Lay it on your work surface and cover with lettuce leaves, leaving a two-inch border all the way around.
8. Place 3 heaped tablespoons hummus (about 1/4 cup) on top of the lettuce on the bottom half of the tortilla.
9. Top with the red pepper, the cucumber and a few leaves of mint if desired.
10. Fold the bottom edge of the tortilla over the filling.
11. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact.
12. Place the roll on a piece of plastic wrap.
13. Fold in the sides of the plastic over the ends of the wrap, and roll up tightly to secure.
14. Refrigerate for at least five minutes and for as long as 24 hours.

garlic, chickpeas, ground cumin, salt, freshly squeezed lemon juice, yogurt, extra virgin olive oil, sesame tahini, flour tortilla, romaine lettuce, red pepper, cucumber, mint

Taken from cooking.nytimes.com/recipes/1014014 (may not work)