I try not to buy very much packaged food because I feel bad disposing of the packaging (which is usually plastic, and even recycling plastic is not as good as just not using it at all). HOWEVER, I still haven’t made a batch of hummus that I like as much as the stuff I can get at the store. I have probably tried 3 dozen recipes but for some reason it’s just not the same.
Foodbuzz offered to send me a coupon for free Sabra hummus, and being the hummus lover that I am, I didn’t turn them down. I’ve had this brand before but I don’t usually buy it because the stores closest to me don’t carry it. It does have a preservative (potassium sorbate), which I’m not thrilled about, but it seems that as far as preservatives go, it’s not that bad. It comes in PETE plastic, which is easier to recycle but may be slightly toxic, so that’s something to think about. The email asked me to create a recipe, not analyze the packaging and preservatives, so I’ll get to that now.
There are quite a few flavors available, and in my post-gym stupor I probably stared into the deli case for a good 5 minutes analyzing which would be best. I’ve had the olive and it was good, plain is too plain, I’m not THAT into garlic, so roasted red pepper seemed like a solid choice. I know making a vegetable wrap is probably one of the least creative things to do with hummus, but at least this one is a tiny bit more interesting than some (thanks, fried potatoes!)
One of my favorite Middle Eastern delis has a wrap with french fries inside, so that’s where I drew my inspiration. I fried up some potatoes in my cast iron skillet, roasted thin slices of eggplant, and wrapped it all up in a whole wheat tortilla with some fresh vegetables.
I might brush a little oil on the eggplant before roasting it next time, because it was a little dry. I never bother salting the eggplant before roasting it, but some people are partial to that technique – obviously it works either way!
4 whole wheat tortillas (softened in the microwave or oven so they aren’t as fragile)
a few Tbsp hummus (any flavor)
1 small eggplant, cut into thin slices
2 tbsp oil
2-3 medium red potatoes, cut into french-fry shapes
1/3 English cucumber, thinly sliced
2 tomatoes, thinly sliced
romaine or green leaf lettuce, cut into ribbons
Start by preheating the oven to 400 F. Arrange the eggplant slices on a Silpat or parchment-lined baking sheet. Brush with a little oil if you want, then bake for about 20 minutes, or until tender (time will depend on how thick the slices are.
Pour the oil into a cast iron skillet and heat over medium-high. Add the potatoes and cook, tossing occasionally, until golden on all sides. Finish in the oven until tender (15-20 minutes). Transfer to a plate to cool slightly, and sprinkle with a little salt.
To assemble each wrap, spread some hummus on the half closest to you, then top with eggplant, potatoes, and fresh vegetables. Roll up burrito style, then cut in half to serve.