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Hummus Wrap: Raw, Vegan, Dairy-free, Legume-free, Gluten-free

By Mee Tracy McCormick

This is an excellent recipe for the Paleo folks in our lives, all you need is a food processor and a few minutes. It’s insanely delish.
Makes 6-12 wraps

Hummus Wrap

Whatcha’ Need

4 cups peeled and chopped zucchini
1 cup tahini
1 cup lemon juice
6 tablespoons olive oil
3–4 tablespoons water
salt and pepper to taste

6–12 large lettuce leaves (Swiss chard or romaine)
1 cup pitted, chopped, sun-dried olives
1 tablespoon each chopped fresh herbs (parsley, basil, and mint)
Salt and pepper
Olive oil for garnish

Whatcha’ Do

Blend all ingredients in a high-speed blender until smooth and season with salt and pepper.

Fill each lettuce leaf with hummus. Top with chopped olives and garnish with fresh herbs. To finish, season with salt and pepper and add a drizzle of olive oil.

Mee McCormick is a momma, a real food master cook, an organic grass-fed cattle rancher, a bio-dynamic produce farmer, a Community Kitchen Builder, and television cooking personality. She is the author of My Kitchen Cure available on Mee lives with her family on farm outside of Nashville, TN.

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