- One 15-ounce can chickpeas
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 2 tablespoons tahini
- 1 clove garlic
- 6 cups chopped tuscan kale
- 1 red bell pepper
- 4 whole wheat tortillas (or gluten-free wraps)
1. Begin by making the chunky hummus: Rinse and drain a can of chickpeas and add them to a large bowl along with the other ingredients from the first list: lemon juice, salt, tahini (sesame seed paste) and a clove of very finely minced garlic. Use a large fork or potato masher to mash the chickpeas until all the ingredients are incorporated but still somewhat chunky. The consistency should be slightly firmer than typical hummus, but you can always add a tablespoon of water if it’s too firm. Set aside.
2. Heat a large skillet over medium-high heat and add one red bell pepper that’s been sliced into sticks along with a splash of water (no oil needed). Give this 2-3 minutes on its own to begin browning before adding 6 cups of chopped tuscan kale. This seems like a lot of kale, but it will reduce down to nothing in just a few moments.
3. Give this another 3-5 minutes, until the kale is just starting to reduce. Remove from the heat and scoop all of the chunky hummus right into the pan. Take a moment to mix until the hummus is evenly incorporated into the kale and red pepper.
4. Grab your tortillas and warm them until soft so that they’re easier to bend. Then divide the filling between the 4 tortillas and roll each like a burrito (you know, folding in the ends and rolling around the filling). At this point, you can serve them as-is, but I would highly recommend grilling the wraps on a stovetop grill or BBQ for several minutes to crispify the tortillas and further cook the filling. They can be served warm or wrapped in foil and stored in the fridge to be served cold.