You’re looking at a sprouted grain tortilla spread with oil-free hummus (my own concoction), then packed with brown rice (cooked in veggie broth instead of water), baked falafel (recipe from Isa Chandra’s Appetite for Reduction) and tahini sauce (recipe from the Casa de Luz Community Cookbook). This made a delicious, filling dinner on a cold night. The only change I might make next time would be to add some steamed veggies (carrots and broccoli perhaps?) to the wrap.

Want to make your own? Here’s an oil-free hummus recipe to get you started. Why oil-free? Because I like to eat so much, I don’t have room in my diet for all those empty calories!

Oil-Free (and Totally Awesome) Hummus

1 15-oz can garbanzo beans, drained, liquid reserved 1-2 teaspoons minced garlic 3 tablespoons tahini 1/4 cup garbanzo bean liquid (or more, as needed) Several grinds fresh black pepper 3 tablespoons lemon juice 1/4 teaspoon salt (optional)

Combine everything in a food processor with the S-blade and process until smooth. Add more garbanzo bean liquid if it’s too thick to process.

If you don’t want to make your own falafel (it’s a little labor intensive), maybe you could save some leftovers from Chadra Mezza or King Tut?