These double hummus wraps are loaded with chickpea & black bean hummus, pickled turnips, rice, and greens. It’s a handheld, flavor-packed lunch you’re going to love! Vegan, soy free, dairy free, egg free.
One of the things I’ve always found interesting about photo albums is that while they document our lives, they are hardly realistic representations of them. If our lives were like our photo albums, there would be endless birthdays, graduations, vacations, and weddings.
When it comes to milestones, we feel inspired to pull out our handy cameras – ready to document every moment.
But for the most part, our everyday lives are not milestones. They are filled with quiet monotony, and the camera stays in its case.
Who snags a picture when doing the dishes, folding the umpteenth load of laundry, or doing a mad dash to the grocery store to refill the water jugs? And yet it’s moments like those that fill out our simple days.
In a way, we just assume our ordinary lives will continue as they always have, and so it seems pointless to take a picture of our everyday routines…
Until one day we realize that at some point we stopped making that recipe we always used to make, or stopped hiking in that area where we always used to hike. Even without noticing, life moves on trudgingly forward.
When David and I lived in California, our Sundays often rolled out in the same pattern.
Our routine involved a trip to Old Town Pasadena to feel the sun on our skin while we window-shopped. I’d go in Paper Source to admire the paper but rarely buy anything and then dart into Crate and Barrel to pick up a doodad for the kitchen.
And once we’d worked up an appetite, we’d venture to Father Nature to grab a double hummus wrap and order of fries to share.
Double hummus wraps
Because Old Town now involves a layover instead of a 15 minute drive, it hasn’t been on the itinerary for my relaxed Sunday in a long while. But it sure is fun to relive my former everyday life by making my old favorite double hummus wrap at home.
Like the ones I used to buy, my homemade double hummus wraps are stuffed with chickpea and black bean hummus.
(Yes, I know that hummus actually means “chickpeas” in Arabic, and so black bean hummus is a bit of a misnomer. Take it up with Mr. Father Nature.)
See how easy it is to make homemade chickpea hummus in this video:
Instead of lavash, my double hummus wraps are made with whole wheat tortillas. I have a hard time finding lavash in my area, but if you’re able to get it at your local Armenian market, all the better!
I also use brown rice instead of bulgur, because I can’t find organic bulgur in my local stores. The brown rice has a bit more bite, but either option is very tasty.
Although it is possible to buy turnip pickles in jars in Armenian and Middle Eastern grocery stores, I can’t recommend highly enough to make the turnip pickles from scratch. The garlicky bite of homemade simply can’t be beat.
The pickled crunch adds a bit of contrasting interest against the creamy, mild hummus. In my opinion, they make this wrap.
Finally, I like to grill my wraps in a grill pan to seal the edges. It’s not strictly necessary, and you can skip that step if you’d rather just warm, wrap, and go.
Double Hummus Wraps
For chickpea hummus
For black bean hummus
- 4 to 6 whole wheat tortillas
- 2 cups cooked brown rice
- 2 cups chopped romaine lettuce
- 1/2 cup turnip pickles
To make chickpea hummus
- Combine all of the chickpea hummus ingredients in a food processor, stopping occasionally to scrape down the sides, until the hummus is completely creamy. Remove from food processor and set aside.
To make black bean hummus
- Combine all of the black bean hummus ingredients in a food processor, stopping occasionally to scrape down the sides, until the hummus is completely creamy. Remove from food processor and set aside.
To make the wraps
- 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.