Hummus Wrap Recipe

Prepare chickpeas

If using canned chickpeas, drain and rinse well. For creamier hummus, remove a few skins by pinching each chickpea between fingers (optional).

Blend hummus

In a food processor or high-speed blender, combine the drained chickpeas, tahini, lemon juice, minced garlic, cumin, salt, and black pepper. Pulse to combine until coarse.

Emulsify

With the processor running, slowly stream in the 2 tablespoons cold water and 2 tablespoons olive oil. Continue processing 1–2 minutes until smooth and creamy. Scrape down the sides as needed and taste; adjust salt, lemon, or water for desired consistency.

Transfer hummus to a bowl and set aside. If you want a silkier hummus, process an additional 30–60 seconds.

Prepare vegetables

Wash and dry salad greens and parsley. Thinly slice cucumber, tomato, and red onion. Pat vegetables dry to avoid soggy wraps.

Warm tortillas

Warm each tortilla in a dry skillet over medium heat for about 15–20 seconds per side, or wrap in a damp towel and microwave 15–20 seconds to make them pliable.

Spread hummus

Lay a warmed tortilla flat. Spread about 1/2 cup of hummus evenly over the center, leaving a 1-inch border at the edges to prevent overflow.

Layer fillings

On top of the hummus, place 1 cup mixed greens, sliced cucumber, tomato, and a few thin rings of red onion. Sprinkle 2 tablespoons crumbled feta (if using) and 1 tablespoon chopped parsley. Drizzle ~1 teaspoon olive oil and add hot sauce or harissa to taste. Squeeze a little lemon juice over the fillings if desired.

Fold and roll

Fold the bottom edge of the tortilla up over the fillings, fold the sides in toward the center, then roll tightly away from you to form a secure wrap. If needed, wrap in parchment or foil to hold shape.

Repeat for the second tortilla. Cut each wrap in half on the diagonal and serve immediately, or refrigerate up to 8 hours wrapped in foil for packed lunches.