Olive Hummus Wraps with Greens and Avocado

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.

Yield: 4

Olive Hummus Wraps with Greens and Avocado

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Aside from being used as a dip for pita and raw vegetables, homemade olive hummus is an excellent base for veggie-filled wraps like these.

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

Olive Hummus:

• 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
• 2 small avocados or 1 larger avocados, pitted and peeled

Instructions

1. Combine all the ingredients for the olive hummus — except the olives — in a food processor. Process until smoothly pureed. 
2. Add the olives and pulse on and off until they’re finely chopped. Be careful not to overdo!
3. To assemble the wraps: Lay a wrap on a large plate. or cutting board. Spread 1/2 cup of the hummus over the surface.
4. 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. 
5. Tuck two sides of the wrap over the vegetables, then roll up snugly. Cut in half with a sharp knife. 
6. 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.

• See more easy vegan recipes and sandwiches & wraps.