There’s not a whole lot that can be said about this meal other than it was incredibly delicious. These wraps were so simple and easy to make, but they tasted right on par with something you would get from a restaurant. When we lived in FL, there was this mediterranean place we used to frequent for hummus & veggie pitas. It was an addiction. We’ve always had a hard time finding a comparable substitute or recreating it at home until now. The key ingredient is tahini. It really makes a world of difference when preparing mediterranean-style dishes at home. We hope you enjoy!

Print Roasted Garlic & Artichoke Hummus + Homemade Pitas & Tahini Sauce My Latest Videos Ingredients For the Hummus 2 cans chickpeas, drained and rinsed

1 garlic bulb

1/4 cup artichoke hearts

1 tsp sea salt

1 tsp black pepper

1 tbsp olive oil

2 tbsp tahini

1 tbsp lemon or lime juice

For the Pitas 4 cups all purpose flour

1 tsp yeast

1 tsp sea salt

1 tsp sugar

1 1/2 cup lukewarm water

1 tsp olive oil

For the Tahini Sauce 3 tbsp tahini

2 cloves garlic

1 tbsp water

1 tbsp olive oil

1 tbsp lime juice

1/2 tsp sea salt

1/2 tsp black pepper Instructions For the Hummus Heat oven to 350 degrees. Slice the top off the bulb of garlic. Drizzle with a little bit of olive oil, cover with aluminum foil and bake for 45 minutes. Once the garlic is done and cooled, squeeze out the soft garlic into a food processor. Add the rest of the ingredients for the hummus and blend until smooth. (I wasn't really exact when I was measuring the ingredients and I just tasted as I went along; you might need to add a bit more tahini and lemon juice to get the consistency right). For the Pitas Sift flour into a large mixing bowl. Stir in yeast, sugar and salt. Add water and oil and stir it well until it forms a dough ball. Knead just a few times and then roll it in some more olive oil. Cover the ball of dough with a cloth in the bowl and set in a warm location for 20 minutes. (I usually put the bowl on top of another bowl with hot water in it). Divide the dough into 12 equal sized balls and let rest again for another 10 minutes covered with a cloth. Roll out the dough into thin disks and cook in a non-stick pan over medium heat with no oil. Alternatively, you can bake them in a 400 degree oven for a few minutes on each side. For the Tahini Sauce Add garlic to a food processor or blender and pulse until finely chopped. Add remaining ingredients and process on high until smooth and creamy. Notes If you want to make the wraps exactly like ours, we stuffed ours with bell peppers, red onions, olives, tomatoes, arugula, avocado, and pan-seared tofu. 3.1 http://veganfoodlover.com/roasted-garlic-artichoke-hummus/ VeganFoodLover.com