Mini Veggie Cucumber Wraps With Avocado Hummus
[Vegan]

To Make the Hummus:

1. Unless using canned chickpeas, drain and rinse the chickpeas. Place the chickpeas in a medium saucepan with enough water to cover by 1-inch. Bring to a boil over high heat, reduce heat to low, and simmer until chickpeas are tender, about 35 minutes. Drain if needed.
2. Place the chickpeas into the bowl of a food processor. Add the parsley, avocado, garlic, tahini, olive oil, lemon juice, sea salt, and black pepper, to taste. Process until puréed and smooth, about 1 minute.

To Make the Wraps:

1. Fill a large sauté pan with about 1/4-inch filtered water and a couple of pinches of sea salt. Add the asparagus, bring to a boil, and cook, covered, until fork-tender but still bright green, about 3-5 minutes depending on thickness. Transfer to a cutting board to cool. Cut asparagus in approximately 2-inch pieces.
2. Thinly slice the cucumbers lengthwise using a mandoline until the seeds become visible and discard the core. Sprinkle a little salt on each cucumber slice.
3. Grate the jicama and radishes and add to a medium bowl. Drizzle on a little olive oil, lime juice, and a couple of pinches of salt. Mix well.
4. Lay each cucumber slice on a cutting board. Spread about 1 tablespoon of hummus onto its center. Add some jicama, asparagus, radish, and microgreens.
5. Roll the wrap and secure with a toothpick. Repeat with the remaining cucumber slices.
6. Serve immediately.