For a vegan who loves big, bold flavors and lots of spice, this was a next level lunch! And I was starving after a morning of rushing to get through all my boring chores to get to the fun ones — spray painting my lavender little girl desk and fixing up the coffee table!
Buffalo hummus wrap with lemony tahini:
15 oz. of chickpeas (or one can) – I cooked mine from dried for four hours on high in the crockpot with a sliced lemon and salt and pepper
2 TBS of Frank’s Red Hot Sauce
Blend both in the food processor.
Dash of tahini
1 cup white sesame seeds
juice of 1 lemon
salt and pepper
1/2-3/4 cup water
Put seeds, lemon juice, salt and pepper in food processor and slowly add water and scrape the sides of your bowl, until you get the right consistency.
I am full and happy and ready to start painting!