Hummus Wrap Recipe

Blend hummus

Combine drained chickpeas, tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper in a food processor. Pulse until coarsely combined.

With the processor running, add cold water or aquafaba, one tablespoon at a time, until the mixture is smooth and creamy (about 1–2 minutes total). Scrape down the bowl as needed to ensure even blending.

Taste and adjust seasoning with additional salt, lemon juice, or cumin if desired. Transfer hummus to a bowl and set aside.

Place the thinly sliced red onion in a small heatproof bowl or jar.

Whisk together apple cider vinegar, water, sugar, and salt until sugar dissolves. Pour the pickling liquid over the onions, press down to submerge, and let sit at room temperature for at least 15 minutes (or up to 2 hours) to mellow and slightly pickle the onions. Drain before using.

Warm the tortillas: heat a dry skillet over medium for 20–30 seconds per side or microwave one tortilla for 10–15 seconds wrapped in a damp paper towel until pliable.

Lay a warmed tortilla flat. Spread about 3/4 cup (adjust to preference) of the prepared hummus in a horizontal strip down the center of each tortilla, leaving about 1 inch at the edges.

Top the hummus with 1 cup chopped romaine, half of the halved cherry tomatoes (about 3/8 cup), 1/4 cup sliced cucumber, 2 tablespoons pickled red onion (drained), and 2 tablespoons Kalamata olives per wrap. Distribute evenly between the two tortillas.

Sprinkle 1/4 cup crumbled feta over each wrap, drizzle a scant 1/2 teaspoon olive oil and a pinch of freshly ground black pepper over the fillings.

Fold the bottom edge of the tortilla up over the filling, fold the sides in, and roll tightly to form a wrap. If desired, grill the seam side down in a heated skillet for 1–2 minutes per side to seal and warm the exterior.

Slice each wrap in half on the diagonal and serve immediately. Leftover hummus keeps refrigerated in an airtight container for up to 4 days; pickled onions keep up to 1 week.