Expect the Unexpected! Mediterranean Crepe with Sun Dried Tomato Hummus

The Unexpected… Happily and Healthily!

Don’t you love things that just happen unexpectedly???  Well let me share my recent adventure in the Kitchen with you.  I was busily (and happily) flipping a stack of crepes to be used in a demonstration for a Savory Luncheon  … In the middle of this process, I was interrupted by a team member, who asked me, ”Do we have any great recipes that use Hummus in a dish, that is not a dip or sauce?”   A fitness magazine that we all admire had put out a call to all “Cooks and Foodies” for just such a recipe, and the deadline was immediate….My instant response was “NO”, I just drew a blank.  I think Hummus – I think Pita Chips!   But,  as I continued to flip (the crepes that is!), I thought about how much I love Hummus, how simple it is to make, how quick it is, how delicious it is, how economical it is …as you see,  I was going on a rant!  But guess what, the rant had an end result that we all loved. 

Together with my Kitchen Posse, we stopped the current crepe process, threw some Garbanzo Beans in a blender, and created a “healthful, delicious Hummus Entrée”.  Honestly, this was just straight up fun and the bonus…so delicious.  Now I am a realist, I know that I am not known as the “Healthful Fitness Cook”…we play with some serious butter and cream in these kitchens!  But they way I look at it is like this, if it is a natural product, one that contains all ingredients that you know and can pronounce, paired with fresh fruits, vegetables, fish or meats  – and you prepare them with love, joy and gratitude, well that is some Healthy Food!

This particular recipe just fits the bill a little more than the average bear!!! (Which we do not eat)
Sharing this with you today my friends, Enjoy!

Mediterranean Crepe with Sun Dried Tomato Hummus,
Spinach Crème and *fresh Avocado garnish.

Garnishes – are the pleasure of this dish!  We recommend, fresh avocado slices, thinly sliced red onion, goat cheese crumbles…parsley.  Whatever is in your fridge or garden could be a great garnish.  Make the crepes ahead and this is a delicious and easy dish to assemble and enjoy!

Roasted Red Pepper Humus
1 Can Garbanzo beans
3 Tbsp Sun dried Tomato in Oil
2 tsp minced green onion
2 Tbsp Lemon Juice
2 Tbsp Olive Oil
2 Garlic cloves minced
¼ tsp Red Chili flakes
In blender puree Beans, Dried Tomato w/Oil,

Green Onion, Lemon Juice, Olive Oil, Garlic
and Chili flakes – add 2 Tbsp water or more
to desired consistency.

Whole Wheat *Crepes
1 1/2 cups whole wheat flour
Pinch salt
3 eggs
1 Tbsp Honey
1 ½ cups milk
1/2 cup light oil / olive oil (or butter)

Whisk flour and salt in bowl. Whisk eggs/ honey in a large bowl lightened. Whisk in 1 1/2 cups of milk, and flour until combined. Cover and refrigerate batter for 30 minutes. Heat an 8-inch skillet over medium heat for about 1 minute. Cover the surface of the pan with oil until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter. This recipe makes 12 crepes, use what you need now and the extras freeze great, individually wrapped in waxed paper. 

Spinach Crème Sauce
2 cups desired stock or water
4 handfuls of fresh spinach
4 green onions
½ milk – 2 Tbsp Corn Starch

Bring stock to boil and add fresh spinach and green onion, soften completely and put in blender, return to pan – add ½ cup milk and cornstarch, whisk to boil.  May season further with pepper.

Assemble crepes by spreading 3 Tbsp Hummus on crepe, garnish with fresh spinach leaves, fold crepe  and  add Spinach crème sauce, add avocado slices, red onion slices, a little crumbled goat cheese – and we went wild with a little sliced olive and  balsamic splash.