This was easy night. I wanted to make something healthy and uncomplicated. Although this combination of terms can often mean boring, tonight I was pleasantly surprised to discover how delicious these wraps were. Smooth avocado and hummus alongside crunchy, sweet vegetables can’t go wrong – especially for a warm, summer night (and I know we’re having a LOT of those).
Don’t feel bound to the recipe – use what you have already or pick your favorite vegetables to grill. I glanced at Ellie Krieger’s version for inspiration, but ended up using arugula instead of spinach (because I already had some), adding the rest of my tomatoes to the grill, and omitting the onion and mint.
I decided to make my own hummus (recipe below), but store-bought makes this recipe even easier. The hummus is also perfect on its own with soft pita wedges.
For Wraps
2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 cup store-bought hummus
4 pieces whole-wheat wrap bread (about 9 inches in diameter)
1/4 cup pine nuts, toasted
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion thinly sliced into half moons
1/4 cup fresh mint leaves
Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
For Hummus
Recipe courtesy Ina Garten
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste) - Tahini paste was nowhere to be found in my kitchen, so I used a tablespoon or so of sesame oil instead
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
