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.
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 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?
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.
Can’t find turnip pickles & don’t feel like making them from scratch?
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
First make chickpea hummus.
Put all of the following into a food processor:
- Aquafaba (liquid from can of chickpeas)
- Lemon juice
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
- Lemon juice
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:
- 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 air fryer falafel or vegan chick’n strips
- Instead of turnip pickles, use sliced pepperoncini peppers, banana peppers, pickled red onions, quick pickled jalapeños, olives, or cucumber pickles
- Instead of tortillas, put the fillings inside of a pita or use lavash
- Instead of black bean hummus, use sun-dried tomato hummus or kalamata olive hummus
- Instead of brown rice, use bulgur, quinoa, freekeh, or farro
Double hummus wraps with pickled turnips
For chickpea hummus
For black bean hummus
- 4 to 6 whole wheat tortillas
- 2 cups cooked brown rice
- 2 cups chopped romaine lettuce
- ½ cup turnip pickles
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.
Content, recipe, and photos updated October 2020. Originally posted June 2013.