Double hummus wraps are loaded with chickpea & black bean hummus, pickled turnips, rice, and lettuce. It’s a handheld, flavor-packed lunch you’re going to love!
Double hummus wraps include not one, but two types of hummus.
(Well, actually hummus means “chickpeas” in Arabic. So black bean hummus is a bit of a misnomer. Feel free to call it a double bean dip wrap instead!)
The combination of chickpea and black bean hummus adds satiating protein. The wraps are finished with romaine lettuce, brown rice, and pickled turnips.
The garlicky crunch of turnip pickles adds contrasting interest against the creamy, mild hummus. In my opinion, they make this wrap.
Father Nature in Pasadena
This recipe was inspired by my favorite order at Father Nature, a Mediterranean bistro in Pasadena, California.
When David and I lived in the area, one of our favorite pleasures was to walk around Old Town on the weekends. We’d do a bit of shopping in the California sun, picking up stationery or kitchen stuff. Or if we were really lucky, we’d get massages at an area spa.
Once we’d worked up an appetite, we’d venture to Father Nature for double hummus wraps and an order of seasoned fries to share.
My version of the wrap changes the ingredients a bit from theirs to utilize things that are readily available in most grocery stores.
Instead of lavash like they used at Father Nature, my hummus wraps are made with whole wheat tortillas. I call for brown rice instead of the bulgur they used. Finally, I also give some alternatives to neon pink turnip pickles below.
Turnip pickles
Turnip pickles are made by peeling turnips, cutting them into fry shapes, and soaking them in vinegar/water/salt brine.
How do they get that bright pink color? From beets! They’re added to the brine as well, along with garlic and a bay leaf. (FYI: The more garlic, the better.)
The pickled turnips become so beautifully garlicky with a wonderful bite.
You can find my favorite pickled turnips recipe on David Lebovitz’s site.
Or you can buy them already made in Armenian and Middle Eastern grocery stores.
If you can’t find turnip pickles & don’t feel like making them from scratch, include any of the following in your wrap instead: sliced pepperoncini peppers, olives, quick pickled jalapeños, or a wedge of a standard cucumber pickle.
How to make hummus wraps
First make chickpea hummus. Put all of the following into a food processor:
- Chickpeas
- Aquafaba (liquid from can of chickpeas)
- Garlic
- Tahini
- Lemon juice
- Salt
Combine until smooth, stopping to scrape down the sides as needed.
Remove from food processor & set aside.
Now make the black bean hummus.
(There’s no need to fully clean the food processor between the two types of hummus. They’re similar enough in flavor, it won’t matter.)
Put the following into the food processor:
- Black beans
- Garlic
- Tahini
- Lemon juice
- Cumin
- Salt
Combine until smooth, stopping occasionally to scrape down the sides. Remove from food processor and set aside.
Warm tortillas in a dry skillet or in the microwave. Then fill them with:
- Rice
- Chickpea hummus
- Black bean hummus
- Chopped romaine lettuce
- Turnip pickles
Fold each wrap like a burrito.
If you like, you can brown each wrap in a warm grill pan. Start with the seam side down. Brown each side for a few minutes, until they have good, dark grill marks.
Make it your own
You can make these wraps your own by including some of these optional ingredients, or by swapping out one ingredient for another.
- Add crumbles of vegan feta cheese
- Add falafel or vegan chick’n strips
- Instead of turnip pickles, use sliced pepperoncini peppers, banana peppers, olives, or cucumber pickles
- Instead of tortillas, put the fillings inside of a pita or use lavash (I found some recently at Imperfect Foods!)
- Instead of black bean hummus, use sun-dried tomato hummus or kalamata olive hummus
- Instead of brown rice, use bulgur, quinoa, freekeh, or farro
What to serve with them
Double hummus wraps are a full meal in their own right. But you can fill them out for lunch or dinner with any of the following:
- Tomato cucumber salad
- Oven baked fries or lemony potatoes
- Fried olives or warmed Castelvetrano olives
- Marinated lentil salad
- Fried artichoke hearts
- Roasted cauliflower
Double hummus wraps with pickled turnips
Ingredients
For chickpea hummus
For black bean hummus
- 1 ½ cups black beans 15 ounce can, drained & rinsed
- 1 small garlic clove
- 2 Tablespoons tahini
- 1 Tablespoon lemon juice
- ¼ teaspoon cumin
- ¼ teaspoon salt
For Wraps
- 4 to 6 whole wheat tortillas
- 2 cups cooked brown rice
- 2 cups chopped romaine lettuce
- ½ cup turnip pickles
Instructions
To make chickpea hummus
- Combine chickpeas, aquafaba (chickpea brine), garlic, tahini, lemon juice, and salt in a food processor. (Depending on your chickpeas, you may need two or three Tablespoons of aquafaba to reach your preferred amount of creaminess.) Stop occasionally to scrape down the sides of the food processor, until the hummus is completely creamy. Remove from food processor and set aside.
To make black bean hummus
- Combine black beans, garlic, tahini, lemon juice, cumin, and salt in a food processor. Stop occasionally to scrape down the sides, until the hummus is completely creamy. Remove from food processor and set aside.
To make the wraps
- Warm tortillas in a dry skillet or grill pan on both sides on a medium heat, or warm them in the microwave for about 30 seconds. (Tortillas are more pliable and easier to roll into a wrap if they are warm.)Fill warmed tortillas with spoonfuls of rice, chickpea hummus, black bean hummus, romaine, and turnip pickles. Fold each wrap like a burrito.
- (Optional) Warm each wrap in a grill pan, starting with the seam side down. Brown each side for a few minutes until they get good, dark grill marks.
Notes
Nutrition
Content, recipe, and photos updated October 2020. Originally posted June 2013.
Jennifer
Oh YUM! Yup! Totally YUM! I really need to get into more wraps at home! Don’t know why I don’t – prob because I eat a lot of them out LOL 🙂
Cadry
Thanks, Jennifer!
Abby
I love weekends because even though I’m boring, I love having nothing that I “have” to do. My weekdays are filled with deadlines and obligations, so when the weekend hits I take my time and can actually enjoy my food and exercise more instead of feeling like I’m rushed (despite my attempts at weekday “Zen.”) I mostly enjoy my breakfasts because I don’t have to take them to work and can linger over them with my tea.
As for wraps? I’m all about them. Yours looks delicious. My go-to is a whole avocado smashed up and either sprinkled with nooch and stuffed in a wrap with spinach or hummus. So easy, yet so delicious 😉
Cadry
Your wrap sounds fabulous! Avocado and nutritional yeast flakes were meant for each other. That’s one of my favorite bagel toppings.
An Unrefined Vegan
In full agreement: this sounds like The Perfect Sunday. And I love that you’ve squeezed two kinds of hummus (and whoa! turnip pickles!!) on that there tortilla. Totally satisfying.
Cadry
On the perfect day, why limit yourself to just one kind of hummus? 😉
Bianca- Vegan Crunk
Ooh, that does sound like the perfect Sunday….but I’d rather do all that on a Saturday because, for me, as awesome as Sundays can be, I always feel a twinge of dread at the thought that Monday is coming. Saturday is totally care-free.
Cadry
You make a good case. Saturday it is! 🙂
Hannah
I’ll take one of those perfect days, please and thank you. Extra pickles.
Cadry
One perfect day with extra pickles coming up! 🙂
Andrea
I can’t get past the terry cloth robes. I’m picturing them at a spa, with mountains and a lake in view, and lemonade in hand. Can’t stop with a perfect Sunday. I think I need a perfect weekend!
Cadry
Those robes really do add to the experience, don’t they? I hope you get your perfect weekend sometime soon!
Kelly @ Vegan Iowan
Sunday Funday at its finest! Except in reality, I’ll probably be enjoying your wraps at my desk on a Monday. I’ve never heard of pickled turnips; I’m inspired!
Cadry
Yeah, in reality my Sundays would involve more trips to the grocery store and laundry!
I highly encourage you to make pickled turnips if you get the chance. Not just for wraps, they’re great on the side with sandwiches or for a little appetizer night. The time on task in making them is quite short. Most of the work is peeling and cutting the turnips into fry shapes. After that it’s just a matter of waiting, and I find that the turnips already taste pretty good after even just 24 hours.
Ashley F.
Those look positively yummy! Also, love your writing – it totally transports me to the world you are describing!
Cadry
Thank you, Ashley! That’s so lovely to hear!
Richa
I should have made these and kept to eat ont he day of the movve.. i was conatantly hungry and the food bars and random food werent cutting it!
Cadry
Oh, I’m sorry to hear that! Moving days are rough! So many things to do, a bare kitchen, all of the kitchen stuff packed in boxes… I hope the rest of the experience goes more smoothly!
Becky Striepe
Oh yum! I love pickled on basically everything.
Cadry
Me too! Whenever I make these, I always mean to make a batch of cauliflower pickles as well. From the recipe, it sounds like the brine is good with lots of different vegetables, and cauliflower pickles are another favorite of mine.
Maggie Muggins
That really does sounds like the perfect sunday! These sound like perfect picnic fair, especially with two kinds of hummus mixed in.
Cadry
Absolutely!
luminousvegans
I love leisure Sundays! Sounds perfect. I also love anything pickled and the addition of turnip pickles to a hummus wrap sounds great!
Cadry
Definitely!
Kristy
That really does sound like the perfect Sunday. I need to have one of those soon- seems as though Monday’s to-do list is always spilling over or there’s chores to be done before the week starts. Note to self: Have a perfect Sunday.
These wraps sound wonderful. I’ve yet to try out Father Nature, but the next time I’m on that side of town, I’ll have to give it a try!
Cadry
Yes, be sure to put, “Have a perfect Sunday” on your to-do list! You deserve it! 🙂
Father Nature is totally no frills since it’s an order at the counter, bus your table yourself kind of place. However, they do make some delicious wraps and fries! So if you’re ever in Pasadena and don’t feel like sitting down at Real Food Daily or Le Pain Quotidien, it’s worth checking out!