Hummus Wrap Recipe
spinach, roasted tomato, pepperoncini, pickled red onion, cubed feta, cucumber, and mojo aioli
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Ingredients
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Wrap & Spread
Greens & Veggies
Cheese & Finish
Roasted Tomatoes (make ahead)
Pickled Red Onion (quick)
Mojo Aioli
Method
Roasted Tomatoes (make ahead)
- 1
prepare and roast
Preheat oven to 425°F (220°C). Toss halved/quartered tomatoes with 1 tablespoon olive oil, minced garlic, dried oregano, 1/4 tsp salt and 1/8 tsp black pepper. Spread cut-side up on a rimmed baking sheet lined with parchment. Roast 15–20 minutes until softened and edges caramelize. Let cool to room temperature.
Pickled Red Onion (quick)
- 2
quick-pickle
Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt. Bring just to a simmer to dissolve sugar and salt, then pour hot liquid over onions. Let sit at least 20 minutes at room temperature (longer for more tang). Drain before using.
Mojo Aioli
- 3
blend aioli
In a small food processor or blender combine 1/2 cup mayonnaise, cilantro, parsley, 1 tablespoon lime juice, 1 minced garlic clove, 1/4 tsp ground cumin, 1/4 tsp smoked paprika, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Pulse until smooth and slightly green. Taste and adjust salt, lime, or herbs. Transfer to refrigerator until assembly.
Assembly
- 4
- 5
- 6
layer fillings
Top the hummus and aioli with 1 cup baby spinach (a handful), about 1/4 cup roasted tomatoes (drain any excess juice), 3–4 slices cucumber, 1–2 sliced pepperoncini (adjust to heat preference), and 2 tablespoons pickled red onion (drained). Scatter about 3/4–1 ounce cubed feta evenly over the fillings. Drizzle a little (about 1 tsp) extra virgin olive oil and sprinkle 1/8–1/4 tsp sea salt and 1/8 tsp freshly ground black pepper over the fillings.
- 7
