Good commercial hummus is available everywhere. Homemade hummus isn’t a lot more complicated if you have a food processor. Roll up the chickpea spread with roasted peppers, cucumbers, tomatoes, and lettuce. Use large pita rounds and serve plenty of napkins.
|1||can (15 ounces) chickpeas, drained (save the liquid)|
|1/4||cup sesame tahini, or more to taste|
|Juice of 1 lemon, or more to taste|
|1||tablespoon olive oil|
1. In the bowl of a food processor, work the chickpeas in on-off motions until they are coarsely chopped. With the machine running, add the tahini, 2 tablespoons chickpea liquid, lemon juice, salt, and olive oil.
2. When the mixture is smooth, scrape down the sides of the bowl and work again for half a minute. Add enough of the remaining chickpea liquid to make a mixture that holds its shape (something like sour cream). Taste for seasoning and add more lemon juice, salt, or tahini if you like.
|4||large pita rounds, separated into 8 thin rounds|
|8||roasted red peppers (from a jar or can), drained and cut into thick strips|
|2||English cucumbers, thinly sliced|
|3||tomatoes, thinly sliced|
|1||romaine heart, cored and leaves separated|
|Salt and black pepper, to taste|
2. Roll up the rounds as tightly as possible. Cover with plastic wrap until serving. Use a serrated knife to cut the rolls in half.