Black-Eyed Peas Hummus Wrap

Black-Eyed Peas Hummus Wrap

Course Left Overs, Lunch, Main Dish, Side Dish, Snack, Weekday meals
Cuisine American, Fast and Fresh, Mediterranean, Vegetarian
Calories 2597 kcal


  • 1 lb black-eyed peas dried
  • 2 garlic cloves ,large
  • 2 lemons juice of
  • 1/4 cup olive oil
  • 1/4 cup tahini
  • 1/4 tsp hot sauce
  • 1 tsp salt
  • black pepper
  • 8 large tortillas whole wheat wrap
  • 1/2 cup sunflower seeds shelled
  • 1 cup carrots shredded
  • 4 cups chopped greens in season (lettuce, spinach, kale, arugula)


  • Rinse peas, cover with water in a large pot and bring to boil. Boil for 2 minutes. Remove from heat and let stand for 90 minutes. Then cook, simmering until tender. Drain and cool.
  • Place garlic in food processor and chop. Add peas, lemon juice, olive oil, hot sauce, salt and pepper and process until smooth. Add tahini and process until smooth, adding more lemon juice if needed.
  • Spread 1/2 cup hummus down the center of each wrap. Sprinkle sunflower seeds and carrots. Add greens. Add extra hot sauce or vinegar, as desired. Roll into a wrap and enjoy!!


Calories: 2597kcalCarbohydrates: 278gProtein: 83gFat: 140gSaturated Fat: 20gPolyunsaturated Fat: 40gMonounsaturated Fat: 73gSodium: 4138mgPotassium: 3070mgFiber: 53gSugar: 39gVitamin A: 21575IUVitamin C: 130mgCalcium: 611mgIron: 28mg
Keyword Black-Eyed Peas Hummus Wrap
Tried this recipe?Let us know how it was!