Featuring an easy homemade olive hummus, these wraps are an easy and delicious lunch for home, school, or work.
Hummus has had a spectacular run as one of the fastest-growing snack foods in the U.S. (and probably beyond) after eons as a staple of Middle Eastern cuisine.
If you want to enjoy it often, consider making it yourself, provided that you have a food processor. You can add all kinds of ingredients to vary it each time — case in point, this olive hummus, which results in extra tasty wraps.
Hummus is more cost-effective to make yourself. Most hummus containers are 10 ounces — barely over a cup — and for a household of hummus fans, that can go very quickly.
So many ways to vary homemade hummus: One of the best things about homemade hummus is that you can vary it in so many ways. Even though it’s great straight up, each time I make it, I add an extra ingredient to the basic formula.
Sometimes it might be olive hummus, which contrasts so nicely with the mellow avocado in these easy and delectable wraps; some of my other iterations include roasted red pepper, sun-dried tomatoes, or herbs. Just like in the store-bought varieties, but fresher and cheaper.
- 15-ounce can chickpeas, drained and rinsed
- 1/4 cup tahini (sesame paste)
- 1 to 2 cloves garlic, crushed, optional (or sauté until golden)
- Juice of 1 lemon (about 1/4 cup)
- 1/4 to 1/3 cup water
- 1/2 cup cured black or green olives, or a combination
- 4 large wraps, preferably whole grain (see note)
- A big handful of baby spinach, arugula, or power greens per wrap 1 large firm tomato
- 1 medium ripe avocado, peeled and sliced
- Combine all the ingredients for the olive hummus — except the olives — in a food processor. Process until smoothly pureed.
- Add the olives and pulse on and off until they’re finely chopped. Be careful not to overdo!
- To assemble the wraps: Lay a wrap on a large plate. or cutting board. Spread 1/2 cup of the hummus over the surface.
- Arrange a handful of greens, a few slices of avocado, and a few slices of tomato down the center of each wrap, over the hummus.
- Tuck two sides of the wrap over the vegetables, then roll up snugly. Cut in half with a sharp knife.
- Repeat as needed. As mentioned in the headnote, you can stop at one or two wraps, or make all four. Enjoy at once, or pack into a crush-proof container to transport to school or work.
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