I love asparagus and red pepper and especially love them with hummus. The following recipe is an easy wrap that tastes delicious and feels virtuous going down. It is easy to assemble, quite portable and looks very nice when you serve it (or eat it with shameless gusto in front of your admiring colleagues at the lunch table). The slightly charred tomatoes really give it a depth of flavor you will like, especially in this season when they are abundant and ultra-sweet.
But first: a confession.
Ready to roll
It has been a very, very long time since I made my own hummus.
When I lived in Puerto Rico and there wasn’t any readily available, I made my very own, very yummy hummus using (expensive) tahini from the health food store. Today, I have to admit, I buy the Sabra stuff from Costco in big tubs; it’s my In Case of Emergency Break Glass (or plastic seal) lifesaver for surprise guests or a snack for watching the news before dinner with my folks. One day I will go back to making my own (and of course I will tell you all about it and look forward to any recipes you would like to share), but for right now, Sabra is a shortcut I feel pretty comfortable with.
Wrap and go
Asparagus Wraps
1/2 lb asparagus spears, bottoms snapped off and set aside for stock/another day
1 red pepper, top and seeds removed, sliced long
1 Tbs extra virgin olive oil, plus a smear of olive oil for the skillet (only if sauteing the peppers_
½ pint small tomatoes (grape, cherry, Sungold), halved
1-2 Tbs hummus per wrap (about 1 Cup)
4-5 wrappers of your choice (tortillas for example)
If roasting the asparagus and red pepper, preheat oven to 400°F. Coat vegetables in olive oil and roast 20 minutes, turning once or twice, until fairly tender. You may also simmer the asparagus for five minutes in water instead and follow skillet instructions for red pepper.
In a skillet, warm each wrap until soft and pliable and keep warm on a plate, covered (may also be heated in microwave, following package instructions).
In the same skillet, warm a bit of olive oil on medium to cook the red pepper (if you haven’t already roasted it) until tender. Add the roasted vegetables and the raw tomato halves to the skillet and cook on high about three minutes, until the tomatoes look slightly charred and softened, shaking the pan frequently. Go back to the wraps, smear one half of each with a tablespoon or two of hummus. On the half that has the hummus, place a few vegetables. Roll up and serve, or pack up for an excellent work lunch or beach snack.
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