Vegan Sun-Dried Tomato Hummus Wraps (Printer View)

Vibrant Mediterranean wraps with sun-dried tomato hummus and fresh vegetables

# What you'll need:

→ Sun-Dried Tomato Hummus

01 - 1.5 cups canned chickpeas, drained and rinsed
02 - 0.5 cup sun-dried tomatoes packed in oil, drained
03 - 2 tablespoons tahini
04 - 2 tablespoons fresh lemon juice
05 - 1 clove garlic, minced
06 - 2 tablespoons olive oil
07 - 0.25 teaspoon smoked paprika
08 - 0.25 teaspoon ground cumin
09 - 0.5 teaspoon salt
10 - 2 to 3 tablespoons water as needed for blending

→ Wraps & Fillings

11 - 4 large whole wheat or spinach tortillas
12 - 1 cup baby spinach leaves
13 - 1 cup shredded carrots
14 - 1 cup cucumber, julienned
15 - 1 small red bell pepper, thinly sliced
16 - 0.5 small red onion, thinly sliced
17 - 0.25 cup fresh parsley, chopped
18 - Salt and pepper to taste

# Method:

01 - In a food processor, combine chickpeas, sun-dried tomatoes, tahini, lemon juice, minced garlic, olive oil, smoked paprika, cumin, and salt. Blend until smooth, adding water gradually as needed to reach a creamy consistency. Taste and adjust seasoning as desired.
02 - Lay a tortilla flat on a clean surface. Spread a generous layer of hummus over the center of the tortilla, leaving approximately 1 inch around the edges.
03 - Arrange spinach, carrots, cucumber, bell pepper, red onion, and parsley over the hummus. Season with salt and pepper to taste.
04 - Fold in the sides of the tortilla and roll up tightly from the bottom to form a secure wrap.
05 - Repeat the assembly and rolling process with the remaining tortillas and fillings.
06 - Slice wraps in half and serve immediately, or wrap tightly in parchment paper or foil for storage and later consumption.

# Expert Advice:

01 -
  • The hummus is so vibrant and creamy that you'll find yourself making it constantly, even just to eat straight from the bowl with veggies.
  • These wraps stay perfectly crisp and don't fall apart when you bite into them, unlike some versions that turn soggy.
  • Zero cooking required means you can pull this together in about twenty minutes, even on the busiest days.
02 -
  • Don't skip rinsing the chickpeas—the starchy liquid that clings to them will make your hummus grainy instead of silky.
  • If your hummus is too thick, add water one tablespoon at a time rather than all at once, because you can always thin it but you can't thicken it back up.
  • Assemble wraps right before eating if you want maximum crispness, or store them wrapped tightly for up to 24 hours if you're meal prepping.
03 -
  • Make a double batch of hummus and use it throughout the week as a dip, spread, or sauce because it keeps beautifully in the fridge for five to six days.
  • Add sliced avocado or fresh sprouts right before serving if you want extra creaminess or crunch, though do this just before eating to prevent browning.
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