Hummus and Roasted Vegetable Wrap

Ingredients

Equipment Needed

• •Food processor or high-powered blender
• •Rimmed baking sheet
• •Sharp knife for vegetable prep

Instructions

1. 1

   Roast the vegetables

   Heat your oven to 425 degrees. Spread the zucchini, bell pepper, and red onion on a rimmed baking sheet in a single layer. Drizzle with two tablespoons of olive oil, sprinkle with cumin, salt, and pepper. Toss everything with your hands until the vegetables glisten. Roast for twenty minutes. Add the cherry tomatoes, toss gently, and roast another ten minutes until the edges char slightly and the tomatoes begin to collapse. The vegetables should look alive with color, not defeated.

   Cut vegetables in similar sizes so they cook evenly. The onion wedges can be a bit larger since they take longer to soften.
2. 2

   Make the hummus

   While the vegetables roast, add the tahini and lemon juice to a food processor. Process for one full minute until the mixture turns pale and creamy. This step matters. Whipping air into the tahini before adding anything else creates that silky texture you want. Add the garlic, salt, and two tablespoons of olive oil. Process again. Now add the chickpeas and two tablespoons of the reserved liquid. Process for two to three minutes, scraping down the sides once, until completely smooth. Taste. Adjust salt and lemon. Drizzle in the last tablespoon of olive oil as it runs.

   The reserved chickpea liquid, called aquafaba, gives the hummus body and helps it emulsify. If using dried chickpeas you have cooked yourself, that cooking liquid is even better.
3. 3

   Warm the flatbreads

   Warm your flatbreads briefly in the still-warm oven or in a dry skillet over medium heat for thirty seconds per side. They should be pliable, not crisp. Cold flatbread cracks and tears. Warm flatbread wraps around its filling like it was meant to.

4. 4

   Assemble the wraps

   Lay a warm flatbread on your work surface. Spread a generous quarter cup of hummus across the center, leaving a border of about two inches. This hummus is the glue. Pile roasted vegetables down the middle. Add a handful of greens. Scatter fresh herbs over everything. If you have good feta, crumble some on top. Squeeze a little fresh lemon over the filling. The acid brightens everything it touches.

5. 5

   Roll and serve

   Fold the bottom edge of the flatbread up over the filling, then fold in the sides. Roll away from you, keeping the wrap snug but not so tight that everything squeezes out the ends. Slice on the diagonal if you like. Eat while the vegetables still hold some warmth and the herbs taste of the garden.

   If the wrap will not stay closed, warm it a few seconds longer. The pliability returns.

Chef Tips

• •Buy vegetables at the farmers market on Saturday and make these wraps on Sunday. The freshness matters. Tired produce from the back of the refrigerator will taste tired.
• •The hummus keeps for five days refrigerated. Make a double batch and you have lunches for the week. Bring it to room temperature before spreading.
• •In winter, roast cauliflower, carrots, and red onion with a pinch of cinnamon and smoked paprika. The warm spices suit the colder months.
• •Good tahini is worth seeking out. Look for brands that list only sesame seeds. The flavor should be nutty and slightly bitter, not rancid or stale.
• •Add a spoonful of harissa or a drizzle of hot honey if you want heat. Or leave it alone. Sometimes simple is better.

Advance Preparation

• •Hummus can be made up to five days ahead and refrigerated. Bring to room temperature before using.
• •Vegetables can be roasted up to three days ahead and stored refrigerated. Rewarm gently or use at room temperature.
• •Assembled wraps hold for about four hours wrapped tightly in parchment. After that, the flatbread softens too much.

Frequently Asked Questions

Nutrition Information

1 serving (about 340g)