Modern · Lunch & handhelds
Mediterranean hummus veggie wrap
A sturdy lavash wrap spread edge to edge with exceptionally smooth lemon-tahini hummus, then layered with dry crisp vegetables, feta, olives, herbs, and za’atar.
Equipment
- Chop by hand and stop at a coarse texture; keep all flavorful pan juices.
Ingredients
1× recipe · Makes 4 wraps
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 teaspoon baking soda
- 1/3 cup tahini, stirred
- 3 tablespoons fresh lemon juice
- 1 small garlic clove, finely grated
- 3/4 teaspoon kosher salt, divided
- 3 tablespoons ice water
- 4 large whole-wheat lavash or flour wraps
- 1 small English cucumber, seeded and cut into thin batons
- 1 red bell pepper, cut into thin strips
- 1 cup baby spinach, washed and completely dried
- 1/4 small red onion, sliced paper-thin
- 1/2 cup crumbled feta
- 1/3 cup pitted Kalamata olives, sliced
- 1/4 cup chopped flat-leaf parsley
- 1 teaspoon za’atar
Instructions
Simmer chickpeas with baking soda in water to cover until very soft and some skins loosen, 12 to 15 minutes. Drain, rinse well, and cool 10 minutes.
, lemon juice, garlic, 1/2 teaspoon salt, and ice water until pale and fluffy. Add chickpeas and process, scraping down as needed, until completely smooth, 3 to 4 minutes.
Warm lavash just until flexible. Spread one-quarter of the hummus over each, leaving a 1-inch border. Pat cucumber, pepper, spinach, onion, and olives dry, then arrange in compact horizontal rows.
Distribute feta and parsley, season with remaining salt and za’atar, fold in the sides, and roll tightly. Rest seam-down 2 minutes, then cut diagonally or wrap firmly for lunch.
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