Spinach Hummus Wraps

One of our favorite pizzas is spinach, onion and mushroom. These tasty wraps combine the same ingredients and were a quick and easy version for lunch.

Spinach Hummus Wraps

Yield: 1 & 1/2 cups hummus


  • 1 or 2 whole grain flour tortillas per person
  • 1-2 tablespoon spinach hummus per wrap
  • 1 red onion, sliced in fine rings
  • 1-2 mushrooms per wrap, sliced
  • 2 cherry tomatoes per wrap, sliced

for the spinach hummus:

  • 1 can chickpeas, drained
  • 1/2 teaspoon garlic powder or 1-2 cloves garlic minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons tahini
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • pinch of cayenne or dash of Tabasco
  • 2 cups fresh spinach, cleaned and blanched


to make the spinach hummus (about 1&1/2 cups):

  1. Blanch the spinach by bring a pot of water to oil. Cook the spinach for a minute then drain and plunge into cold water.
  2. Place the chickpeas, olive oil, lemon juice and tahini n a food processor and puree to a fine smooth mass.
  3. Add the seasonings. and blend again.
  4. Squeeze the water fro the spinach and ad the spinach to the mixture.
  5. Puree once again to form a nice smooth hummus.
  6. Season to taste with additional seasonings as needed.

to make the wraps:

  1. Spread some about a tablespoon of the hummus on each flour tortilla.
  2. Add the slices of mushrooms and tomatoes.
  3. Top with some of the red onion rings and roll the wraps.