Hummus Vegetable Wraps

Usually when I make hummus, I prepare it in bulk so that it’ll last me through a few days. During that time, I like to use it in different ways so I don’t get bored. Large green leaves make for the perfect wraps. Today, I paired yesterday’s beet hummus with julienned carrots and cucumber and chopped tomato, parsley and scallions.


No formal recipe here. Whip up a batch of the roasted beet hummus, or use any hummus for that matter:

White Bean Hummus

Roasted Red Pepper Hummus

Roasted Garlic and Sun-Dried Tomato Hummus

…or use a no-fuss store-bought version.

Assemble the fixin’s.


Remove part of the stem of the green you choose (collard greens work best), which is difficult to work with, then pile and roll.


P.S. I swear I have two hands.

Slice diagonally for a lovely presentation. Then eat.


Enjoy as a snack, lunch or an appetizer.



Bon Appetit!

xo Aylin

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  • What a great, springy idea. I might add a little goat cheese or feta with the beet hummus, since beets and dairy love each other so much. 🙂

  • Emin Erman

    Wow, very practical and healthy, combinations are so yummy

  • Wow, I am VERY impressed that you managed to take all of those shots and roll up the wraps at the same time with only 2 hands!! These sound fantastic!