Hummus Wrap
Updated June 14, 2023
- Total Time
- 10 minutes, plus at least 5 minutes' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1 to 2garlic cloves, to taste; halved, green shoots removed
- 1can chickpeas, drained and rinsed
- ½teaspoon ground cumin
- Salt to taste
- 3 to 4tablespoons freshly squeezed lemon juice, to taste
- 2 to 3tablespoons plain low-fat yogurt, as needed
- 2tablespoons extra virgin olive oil
- 3tablespoons sesame tahini
- 1large flour tortilla or whole wheat wrap
- 2leaves romaine lettuce, ribs cut away
- ⅛red pepper, cut into thin strips
- 2tablespoons cucumber, cut in julienne
- Fresh mint leaves (optional)
For the Hummus
For the Wrap
Nutritional analysis per serving (3.5 servings)
373 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 40 grams carbohydrates; 10 grams dietary fiber; 7 grams sugars; 13 grams protein; 468 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Hummus
- Step 1
Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. Process until they are chopped and adhere to the sides of the bowl. Scrape down the sides of the bowl. Add the remaining ingredients, and process until very smooth. Taste and adjust seasonings.
- Step 2
For each wrap, warm a large flour tortilla for about 10 seconds in the microwave or over a burner, just until flexible. Lay it on your work surface and cover with lettuce leaves, leaving a two-inch border all the way around. Place 3 heaped tablespoons hummus (about ¼ cup) on top of the lettuce on the bottom half of the tortilla. Top with the red pepper, the cucumber and a few leaves of mint if desired.
- Step 3
Fold the bottom edge of the tortilla over the filling. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact. Place the roll on a piece of plastic wrap. Fold in the sides of the plastic over the ends of the wrap, and roll up tightly to secure. Refrigerate for at least five minutes and for as long as 24 hours.
- Advance preparation: The hummus will keep for three or four days in the refrigerator. It will become more pungent. The wrap can be made a day ahead.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Best hummus ever! We make this all the time to take it to school and the office, and love it (with a little bit less lemon juice). Thank you!
I use Natural Grains Tortillas from Arizona. They are the best whole wheat tortillas, they taste great and never crack when being rolled whether cold or warmed. I order then by the dozen dozen and keep them in my freezer for months. I recently started using their corn tortillas too, equally delicious!
Great hummus recipe and wrap combo. Don’t skip the mint leaves, they add a really nice touch.
I agree with the comments on the hummus. It’s really good! I love the addition of the yogurt. Definitely a go to recipe!
Been eating something similar for years and still love it. Whole wheat bread or bagels also work well. Keep the ribs of the lettuce
I made this with the tomato & white bean puttanesca soup from this website, which made for a good lunch. I used sour cream instead of yogurt, since I had it sitting around. It makes for a slightly tangy, exceptionally smooth hummus. For the wrap, I threw in some pickled banana peppers and extra red onion that I had lingering in the fridge. A very easy and forgiving recipe that helps clean out the fridge.
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