Hummus Wrap

Updated: June 14, 2023

Prep Time: 10 minutes (active) | Chill Time: 5–24 hours (for wrap) | Servings: 1

Ingredients

Hummus Base

• 1–2 garlic cloves (to taste), halved, green shoots removed

• 1 (15 oz/425 g) can chickpeas, drained and rinsed thoroughly

• ½ teaspoon ground cumin

• Salt to taste (adjust to preference)

• 3–4 tablespoons freshly squeezed lemon juice (to taste; start with 3 tbsp)

• 2–3 tablespoons plain low-fat yogurt (for creaminess, adjust as needed)

• 2 tablespoons extra virgin olive oil

• 3 tablespoons sesame tahini

Wrap Assembly

• 1 large flour tortilla (8–10 inches) or whole wheat wrap (preferably pliable, e.g., Natural Grains brand for durability)

• 2 leaves romaine lettuce, ribs removed (torn into 2-inch strips for layering)

• ⅛ red bell pepper, thinly sliced into strips

• 2 tablespoons cucumber, julienned (peeled if desired for consistency)

• Fresh mint leaves (optional, for garnish)

Instructions

Prepare the Hummus (10 minutes active time)

1. Process Garlic: Secure a food processor with a steel blade. Add halved garlic cloves (green shoots removed) and pulse on "chop" until finely chopped and clinging to the bowl walls (≈15 seconds).

2. Incorporate Base: Stop the processor, scrape down the bowl with a spatula. Add drained chickpeas, cumin, salt, lemon juice, yogurt, olive oil, and tahini.

3. Blend to Smoothness: Process on high for 2–3 minutes, pausing to scrape the bowl, until ultra-smooth and creamy (texture: thick but spreadable). Taste and adjust seasonings (add lemon, salt, or tahini if needed). Transfer to a container for later use or proceed immediately.

Assemble the Wrap (5 minutes active time)

1. Warm the Tortilla: Microwave on medium power for 10–15 seconds (adjust for wattage) or toast over a gas burner for 5 seconds per side until pliable (not hot).

2. Layer Lettuce: Lay the tortilla flat. Arrange romaine strips in a single layer, leaving a 2-inch border around edges.

3. Spread Hummus: Plop 3 heaped tablespoons (≈¼ cup) hummus over the lettuce, covering the bottom half.

4. Add Fillings: Top with red pepper strips, cucumber julienne, and mint leaves (if using).

5. Roll Securely: Fold the bottom edge over the filling, then fold in the sides. Roll tightly from bottom to top, squeezing gently to compact the wrap.

6. Chill to Set: Wrap the roll in plastic, fold ends inward, and refrigerate for 5 minutes (to firm up) or up to 24 hours (for best texture).

Storage & Make-Ahead

• Hummus: Keeps 3–4 days refrigerated; flavor intensifies over time.

• Wrap: Assemble up to 24 hours ahead; store refrigerated.

Pro Tips from Readers

• Tortilla Hack: Use Natural Grains whole wheat or corn tortillas (freeze in bulk); they never crack when rolled, even cold.

• Garlic Adjustment: 1 clove garlic is milder; 2 cloves add boldness (taste test before finalizing).

• Spice Boost: Add Zaatar, smoked paprika, or a pinch of cayenne for depth.

• Ribs of Lettuce: Keep the ribs (torn with leaves) for extra fiber and texture!

Reader Reviews

• "Best hummus ever! We make this daily for school/office lunches (love it with less lemon). Thank you!"

• "Added 2 garlic cloves – slightly too strong, but perfect otherwise. Subbed spinach, red pepper, cucumber, carrot – new go-to lunch!"

• "I use Natural Grains tortillas (whole wheat or corn) – never crack, even when rolled cold. Store in freezer for months."

• "Shook Zaatar on top – game-changer! No need for store-bought hummus now."

• "Yogurt makes it creamy – definitely a staple. Whole wheat bread/bagels work too!"

• "Ribs of lettuce: I keep them (torn with ribs) for extra texture – still delicious!"

Martha Rose Shulman can be reached at martha-rose-shulman.com.