Recipes (Cont.)

This recipe has been specially TM created by Rachael Ray for

this appliance.

GREEN WRAPS WITH WHITE BEAN HUMMUS

2 (15 ounce) cans cannelloni beans, drained and rinsed

4 stems fresh rosemary, leaves stripped from stem

2 cloves garlic, popped from skin

3-4 tablespoons EVOO - extra virgin olive oil, eyeball it Black pepper, to your taste

4 firm vine-ripened tomatoes, thinly sliced 1/2 seedless cucumber, thinly sliced 1/2 red onion, thinly sliced

A couple handfuls pitted Kalamata olives

A couple of handfuls chopped fresh flat-leaf parsley 1/2 pound mixed greens

2 lemons

EVOO - extra virgin olive oil Coarse salt, to taste

1/2 pound feta cheese, crumbled

8 large pita breads, or flour tortilla wraps, or flavored wraps

Combine beans, rosemary, garlic, EVOO, and black pepper in processor. Pulse until mixture is smooth.

Combine tomatoes, cucumber, onion, olives, parsley, greens, and the juice of lemons in a bowl. Drizzle with olive oil, and sprinkle with salt. Combine well.

Warm pitas or wraps in microwave oven or on a griddle pan. Spread with a generous dose of white bean hummus. Top with a layer of Greek salad mixture. Sprinkle with Feta cheese crumbles and roll. Wrap lower half of wraps with foil or waxed paper to keep it together while you eat your way down. Keep a paper towel in your hand as you eat to catch any drips. Batches of white bean spread are also a terrific dip for specialty chips, celery, or bread sticks.

Yield: 8 wraps

18