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Spicy Hummus & Veggie Wraps

These hummus and veggie wraps are very satisfying and are practically a meal in themselves. The veggies that are used can be varied; I often substitute raw shredded cabbage and yams in mine. The hummus can even be served on its own with raw veggies or crackers.

by Beverly Lynn Bennett

April 12, 2010

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Serves: 6
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Makes 6 wraps

What you need:


  • 1-15 ounce can chickpeas, rinsed, and drained
  • 1/2 cup freshly chopped cilantro
  • 2 jalapenos, destemmed and halved
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 5 cloves garlic
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 6 8-inch flour tortillas (any variety)
  • Fresh vegetables such as lettuce leaves, shredded carrots and zucchini, shredded zucchini, sliced cucumbers , and sliced Roma tomatoes
  • Toothpicks

What you do:


  1. In a food processor, combine the chickpeas, cilantro, jalapenos, lemon juice, olive oil, water, garlic, curry powder, cumin, and salt, and process for two to three minutes or until smooth.
  2. To assemble, place a tortilla on a cutting board or large plate. Spread approximately 1/3 cup of the hummus over the top half of the tortilla. Place a lettuce leaf in the center of the tortilla, then layer two to three tablespoons shredded carrot and zucchini and a few slices of cucumber and tomato, keeping them in the top center half of the tortilla. Fold the bottom of the tortilla toward the center slightly over the vegetables, then the right side, followed by the left to enclose the filling, and secure the end with a toothpick. Repeat the procedure with the remaining ingredients. Serve immediately or wrap them tightly with plastic wrap and store in the refrigerator.

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