Hummus Wrap
- Total Time
- 10 minutes, plus at least 5 minutes' refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1¾ cups hummus. Enough for six or seven wraps
- 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
Ingredient Substitution Guide
Nutritional analysis per serving (3.5 servings)
371 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; 454 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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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.
Tip
- 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
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Cooking Notes
kathrin
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!
liz
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!
AmyG
Great hummus recipe and wrap combo. Don’t skip the mint leaves, they add a really nice touch.
vegan substitite
To make this recipe vegan, I used plain coconut milk yogurt and it turned out great. This hummus is so good, I’ll never use store-bought hummus again!
Erin
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.
Sarah
This hummus is amazing- adding yogurt is genius! I use home made whole wheat tortillas which takes it to the next level.
Nikita
This hummus is soooo yummy! In my wrap I added a bit of balsamic glaze for a little tang and it was so good!
David F
Delicious. I’m someone who usually despises fresh cucumbers and lettuce even-but this was bursting with flavor. If all vegetables were dressed this way I could totally dig it
AmyG
Great hummus recipe and wrap combo. Don’t skip the mint leaves, they add a really nice touch.
Maggie
This is the best hummus recipe I have come across! I added 2 cloves of garlic and it was slightly too strong for my taste, but otherwise it was perfect. Made the wrap with spinach, red pepper, cucumber and carrot. I can see this becoming one of my go-to lunch recipes.
Eric
Easy. Tasty. Quick. Added a few drops of toasted sesame oil to finish the dish.
renate
I used Ricardo and Maria whole wheat tortillas. heated in dry skillet. add hummus and topping. folded over. worked great.
renate
if you're out fresh lemon, champagne vinegar is almost as good
Dee
Curious if you can recommend a tahini sesame paste, I understand that is the key with the smoothness when making hummus?
liz
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!
Betsy
Great recipe - will make again for our next picnic but will not use whole wheat wraps - they cracked too much in the folding/rolling.
vegan substitite
To make this recipe vegan, I used plain coconut milk yogurt and it turned out great. This hummus is so good, I’ll never use store-bought hummus again!
Olga Marquez
How many calories per serving is this?
Jen in Astoria
QUESTION: I am not normally a fan of the big flour wraps; is there a way to get the raw flour taste off of them that does not involve toasting them (which stiffens them up)?
Katy S.
I used gluten free spinach herb tortillas. They didn't stiffen after 10 seconds in the microwave, but we ate them immediately. My husband and I both thought the wraps were delicious. Added thin slices of radishes with the other veggies.
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