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, you’ll want to get into the habit of making it at home, provided that you have a food processor. It’s much more cost-effective, and honestly, tastes bettert Most hummus containers are 10 ounces — barely over a cup — and for a household of hummus fans, that can go very quickly.
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.
Aside from being used as a dip for pita and raw vegetables, hummus is an excellent base for veggie-filled wraps like these. Though I’ve given the amounts for 4 generous wraps, you can make one or two and save the remaining hummus for another use.