Roasted Veggie and Hummus Wrap
Roasted vegetables seasoned with cumin, paprika, and garlic are layered with lemon-forward hummus, crisp cucumber, and a dusting of sumac inside a warm flatbread. The combination draws on classic mezze flavors and takes roughly 35 minutes from start to finish. It works equally well as a weekday lunch or a casual dinner.
Equipment
- Oven
- rimmed baking sheet
- Parchment paper or silicone baking mat
- Large mixing bowl
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Food processor or mortar and pestle
- Skillet or grill pan (optional for warming wraps)
- Aluminum foil (for warming wraps)
Ingredients
For the Roasted Vegetables:
- 1 large red bell pepper, seeded and sliced into 1/2-inch strips choose firm, glossy peppers for best sweetness
- 1 medium zucchini, cut into 2 x 1/2-inch batons young zucchini are less watery and roast more evenly
- 1 small red onion, cut into 8 wedges red onion sweetens beautifully when roasted
- 1 cup cherry tomatoes, left whole look for taut skins; dry-farmed if available for intense flavor
- 8 oz cremini mushrooms, halved wipe clean; avoid washing to prevent sogginess
- 2 tbsp extra-virgin olive oil use a peppery, well-balanced oil for depth
- 1 tsp smoked paprika Spanish pimentón adds gentle smokiness
- 1 tsp ground cumin freshly ground for best aroma
- ½ tsp ground coriander
- ½ tsp garlic powder helps evenly perfume the veg without burning
- ¾ tsp kosher salt Diamond Crystal recommended; adjust if using a finer salt
- ½ tsp freshly ground black pepper grind coarsely for a subtle bite
For the Lemon-Garlic Hummus:
- 15 oz canned chickpeas, drained and rinsed (reserve liquid separately) look for low-sodium; save 3 tbsp aquafaba for texture
- 3 tbsp tahini well-stirred; Soom or Seed + Mill are reliably smooth and balanced
- 3 tbsp fresh lemon juice about 1 large lemon; zest first for garnish if desired
- 2 tbsp extra-virgin olive oil for silky mouthfeel; see notes for oil-free option
- 1 clove garlic microplane or pound to a paste for smoothness
- 3 tbsp aquafaba or cold water adjust 1–2 tbsp more for extra fluffy hummus
- ½ tsp kosher salt to taste
- ¼ tsp ground cumin optional, for warmth
For the Wrap Assembly & Garnish:
- 4 large flour tortillas or soft flatbreads (10–12 inch) use pliable wraps; whole wheat or spinach wraps work well too
- 2 cups baby spinach arugula is a peppery alternative
- ½ medium cucumber, thinly sliced Persian or English cucumbers are less watery and more tender
- ¼ cup fresh parsley and mint, roughly chopped mint adds cooling lift; adjust to taste
- ½ tsp sumac for tangy, ruby acidity; optional but highly recommended
- 2 tbsp toasted pine nuts optional crunch; sunflower seeds for nut-free variation
Instructions
- Preheat and Prepare the Tray: Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or a silicone mat to promote even browning and easy cleanup.
- Prep the Vegetables: Slice the bell pepper, cut zucchini into batons, wedge the red onion, halve mushrooms, and leave cherry tomatoes whole. Aim for similar thickness so everything roasts evenly.
- Season and Toss: In a large bowl, combine the vegetables with 2 tbsp olive oil, smoked paprika, 1 tsp cumin, 1/2 tsp coriander, 1/2 tsp garlic powder, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Toss until every surface glistens and the spices lightly stain the veg; this ensures deep flavor and caramelization.
- Roast to Smoky-Sweet Perfection: Spread the vegetables in a single layer on the prepared sheet. Roast for 22 minutes total, turning once at the 11-minute mark. Visual cues: edges should be browned and slightly crisp, onions glossy and sweet, tomatoes just beginning to slump and blister. Aroma should be warm, smoky, and sweet.
- Make the Lemon-Garlic Hummus while Veggies Roast: In a food processor, blend chickpeas, tahini, lemon juice, 2 tbsp olive oil, garlic, 3 tbsp aquafaba or cold water, 1/2 tsp kosher salt, and 1/4 tsp cumin until ultra-smooth and fluffy, 1–2 minutes, scraping down as needed. For a rustic version, pound the garlic with salt in a mortar, then work in tahini and lemon juice before adding chickpeas in batches. Adjust with more liquid for a silky scoop. Shortcut: use about 1 1/2 cups of high-quality store-bought hummus and brighten with extra lemon to taste.
- Warm the Wraps: For the last 3 minutes of roasting, wrap tortillas in foil and place on an oven rack, or warm individually on a dry skillet over medium heat for 30–45 seconds per side until pliable and steamy (about 3 minutes total for all). Warm wraps resist tearing and roll neatly.
- Assemble the Wraps: Spread each warm wrap with about 1/3–1/2 cup hummus, leaving a 1-inch border. Mound roasted vegetables down the center. Add baby spinach, cucumber slices, and a sprinkle of chopped parsley and mint. Finish with a pinch of sumac and pine nuts for fragrant crunch.
- Roll and Serve: Fold the sides inward, then roll tightly from the bottom up to form a snug cylinder. For a clean cut, rest seam-side down for 1 minute, then slice on the bias. Expect a colorful cross-section: emerald greens, ruby sumac, and caramelized edges against creamy hummus.
Notes
Mary’s Tips:
- Oil-Free Option: Replace olive oil on the vegetables with 3–4 tbsp aquafaba and an extra pinch of salt. Replace hummus oil with more aquafaba for a lighter, airy texture.
- Spice Swaps: Try za’atar instead of paprika/cumin, or add Aleppo pepper for gentle heat. A tiny pinch of cinnamon with cumin adds surprising warmth.
- Grill Variation: Grill vegetables over medium-high heat (about 400–425°F / 205–220°C) 3–5 minutes per side until lightly charred and tender.
- Air Fryer: 400°F (200°C) for 12–15 minutes, shaking halfway. Work in batches to avoid steaming.
- Gluten-Free: Use large gluten-free tortillas or collard greens briefly blanched in boiling water for 30 seconds and patted dry.
- Extra-Creamy Hummus: Peel chickpeas by pinching skins off, or simmer briefly with 1/2 tsp baking soda, rinse well, then blend for a cloud-like texture.
- Faster Onion Sweetness: Slice onions thinner and roast at the tray’s hottest corner to accelerate caramelization.
Nutrition
Calories: 474kcalCarbohydrates: 46gProtein: 14gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gSodium: 1278mgPotassium: 1025mgFiber: 10gSugar: 8gVitamin A: 3575IUVitamin C: 86mgCalcium: 163mgIron: 5mg
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