Featuring easy homemade olive hummus plus leafy greens, avocado, and tomato, these wraps are a delicious lunch for home, school, or work. If you want to enjoy hummus often, consider making it yourself, provided that you have a food processor.
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!
Many ways to vary homemade hummus
Though olive hummus is recommended for these wraps, there’s no reason you couldn’t make this recipe with one of the many delicious options presented in Homemade Hummus, 12 Easy and Delicious Ways.
In addition to economy, the flexibility of ways to make homemade hummus is the best thing about it. Even though hummus is also great straight up, each time I make it, I add an extra ingredient to the basic formula.
Olive hummus contrasts so nicely with the mellow avocado in these easy and delectable wraps; some other iterations of homemade hummus can include roasted red pepper, sun-dried tomatoes, or herbs. Just like in the store-bought varieties, but fresher and cheaper. These work well in wraps, too.
What kind of greens to use: This recipe offers a choice of using baby spinach, arugula, power greens or mixed baby greens.
What to serve with olive hummus wraps
- For lunch, keep it simple and serve with fresh grapes or another fruit and something crunchy like stone ground tortilla chips.
- For dinner, pair with a soup. In the summer, a cold fruit soup like Cold Melon Soup offers a delightful contrast; for cooler weather, serve these wraps with Carrot-Ginger Soup.
- Another dinner idea: Serve the wraps with a simple potato dish like Easy Hash Brown Potatoes.
Explore more …
- Vegan avocado recipes
- Savory and delicious olive recipes
- Chickpea recipes
- Baked Tofu Wraps with Greens, Apple, and Avocado
- 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)
- Per wrap, a big handful or two of baby spinach, arugula or power greens; or mixed spring greens
- 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.
See more tasty vegan sandwiches & wraps.