Recipe inspiration

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.

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
Pickled red onions
Quick pickled jalapeños
Cucumber pickles

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.

Overhead chickpeas, tahini, lemon juice, and salt in food processor.

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

Blended chickpea hummus in food processor.

Combine until smooth, stopping to scrape down the sides as needed.

Remove from food processor & set aside.

Black beans, cumin, tahini, and lemon juice in food processor.

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

Blended black bean hummus in food processor.

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 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

Serving ideas

Overhead plates with wraps and potato chips on table.

Close-up interior of double hummus wraps.

📖 Recipe

Content, recipe, and photos updated October 2020. Originally posted June 2013.

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