Stumbling upon this truck on a recent trip to Asheville led me to ROOTS – The Microbrew of Hummus and became the inspiration for these easy Mediterranean Vegetable Hummus Wraps. Layers of hummus, veggies, + greens on a simple flatbread wrap.
On our most recent adventure to Asheville, NC, I spotted an interesting truck. We were exploring the River Arts District, enjoying a snack at a little taco joint and I saw it parked across the railroad tracks. The tag line caught my eye – The Microbrew of Hummus. Definitely a fitting tagline for a town with a lot of microbreweries.
We crossed the tracks to check it out. The building was locked, but there was a sign that said to go around back for hummus pickup. So we did.
We awkwardly opened the door which seemed more like a delivery entrance. An employee walked up at the exact same time and he invited us on in! So lucky!
Up the stairs we went – straight into the employee break room.
I explained to him that I had spotted their truck and wanted to learn more about Roots hummus. After a quick chat, he opened the fridge and gave us a few varieties from their hummus stash. Score!
We tasted 4 of their 10 flavors – original, roasted bell pepper, thai coconut curry and hot chipotle – we enjoyed them all. The chipotle wasn’t what I would classify as “hot,” but we still loved it. Our overall favorite was the roasted red pepper which I used to make these hummus veggie wraps.
How to Make Mediterranean Hummus Wraps
With my roasted red pepper hummus in hand, I crafted this HEALTHY Mediterranean inspired Vegetable Hummus wrap using roasted vegetables.
Step 1: Roast thin slices of eggplant with olive oil and crushed garlic.
You’ll want to use a mandoline to get the slices of eggplant perfectly thin.
Step 2: Warm flatbread on stovetop.
A cast iron skillet is great for warming flatbread.
Step 3: Slather flatbread with hummus.
I recommend roasted red pepper hummus to keep with the Mediterranean inspiration.
Step 4: Layer with roasted eggplant, artichokes, marinated peppers and greens.
I had these tiny red “sweety” peppers on a pizza and then was surprised to see them at the olive bar at Wegmans. You can use any marinated pepper you’d like. Maybe even just more roasted red peppers if that’s easiest.
Roots Organic operates The Roots Foundation which serves to educate kids about healthy eating and gardening. Something I feel strongly about and spend a lot of my time supporting in my own community through The Greenhouse Project.
“Transforming school grounds and public spaces into thriving, edible landscapes. Building community, abundance, resilience.”
I call this hummus worth digging into…enjoy these Vegetable Hummus Wraps and try your favorite hummus in these Sun-Dried Tomato Spinach & Basil Pinwheels!
Healthy hummus wraps are layered with your favorite hummus + veggies on toasted flatbread. A great vegan or vegetarian lunch option.
- 1 medium eggplant sliced lengthwise into 1/4" slices (a mandoline is helpful)
- 2 flatbread tortilla or wrap of choice
- 1 tub Roots organic hummus I used roasted red pepper
- 2 handfuls of mixed greens of choice
- 1/2 cup marinated artichokes chopped
- 2 Tbs sweety peppers or other small marinated peppers
- 1 clove garlic minced
- 2 Tbs chopped parsley to top
- olive oil
- salt and Aleppo pepper
On a rimmed baking sheet lined with parchment, place the eggplant slices in a single layer.
Brush both sides with olive oil, spread minced garlic across tops and sprinkle with salt and pepper. Roast at 400F for about 10-12 min.
Warm your flatbread, tortilla or wrap over medium heat, flipping once, to give it a little color on each side.
Spread a nice layer of hummus on the wrap.
Top with roasted eggplant slices, greens, artichokes and peppers.
Drizzle with a little olive oil.
Finish with a little chopped parsley and a sprinkle of Aleppo pepper.
Roll it or fold it - however you'd like to enjoy it!
*all opinions are my own. I was not compensated in any way for this post.