Make your hummus wrap extraordinary
Hummus in a wrap with vegetables might be an everyday kind of lunch — one you’d likely bring to work in an effort to eat more healthfully after a summer of indulging — but as this recipe proves, it needn’t be an uninspiring one. Here, two elements take the sandwich from boring to absolutely crave-worthy: a sprinkle of tongue-tingling dukkah (a Middle Eastern toasted seed and spice blend) and a layer of grilled zucchini — which, on top of the usual crisp raw vegetables and greens, adds a contrastingly tender toothsomeness.
It’s astounding how the dukkah brings the sandwich to life with a fragrant punch of flavor from coarsely ground seeds of coriander, cumin and fennel while adding a rich crunch from its nuts, sesame and pumpkin seeds. The blend is fairly easy to make — just toast the nuts and seeds, then grind them in a food processor — but you can buy it in many stores nowadays or online.
HUMMUS WRAPS WITH GRILLED ZUCCHINI AND DUKKAH
A fragrant, crunchy sprinkle of dukkah (a Middle Eastern seed and spice blend) along with a layer of tender grilled zucchini atop the usual crisp raw vegetables and greens turn an everyday healthful sandwich standby into one that is truly craveable. The zucchini can be cooked on an outdoor grill as well, over direct heat. 2 medium zucchini (about 8 ounces each), trimmed and cut lengthwise into 1/4-inch-thick slices
1/2 tablespoon extra-virgin
olive oil
⅛ teaspoon salt Pinch freshly ground black
pepper
1 cup prepared hummus, homemade or storebought
4 pieces whole-wheat wrap bread or tortilla (about 9 inches in diameter) 2 tablespoons homemade or store-bought dukkah, or more as needed
1/2 medium red bell pepper,
seeded and thinly sliced 2 cups baby spinach leaves 1/2 cup thinly sliced half moons of red onion Preheat a grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Working in batches as needed, cook the zucchini for about 4 minutes per side, until it is tender and grill marks have formed.
Spread a quarter-cup of the hummus on each piece of bread. Top each, in the following order, with 1 1/2 teaspoons of the dukkah, 2 or 3 slices of zucchini, a few slices of red bell pepper, 1/2 cup of the spinach and some of the red onion.
Fold the bottom edge of the bread over the filling, then roll it up to form a wrap sandwich. Makes 4 servings. Per serving: 330 calories, 13 g protein, 45 g carbohydrates, 14 g fat, 3 g saturated fat, 0 mg cholesterol, 520 mg sodium, 11 g dietary fiber, 7 g sugar