As of this week, summer holidays are over and it’s back to school and back to regular everyday life. Truth be told, these first days of waving the girls off again so early in the morning always make me a bit sad. Of course, our meals will have to be fit into a tighter schedule too. This doesn’t mean we’ll have to settle for dull quick food from now on, though. On the contrary, I’m convinced that treating ourselves and our loved ones to some delicious packed lunches is the perfect way to show some love and ease into working life again. Which is where these lunch wraps with oven-dried tomato hummus come in.
When I think about fillings or spreads for packed lunches for work or day trips, something with hummus almost always ends up ranking first. Creamy, protein-rich and full-flavoured, hummus simply makes the best feel-good spread for wraps and sandwiches alike. These summer holidays we’ve made and tried out so many different flavours and I still can’t get enough of this versatile, flavourful stuff. After my sweet and smoky red pepper hummus and the earthy, wintery beetroot hummus, a current favourite is this savoury tomato hummus, made with oven-dried seasonal tomatoes which are now at their best.
Oven-dried tomatoes are a staple at our place. It’s one of those cases in which homemade beats shop-bought a million times whereas at the same time making them yourself is so incredibly easy. All it takes is a bit of patience while your oven turns your seasonal fresh tomatoes into sweet and savoury flavour bombs. Since I use them in almost anything, it was just a matter of time before they found their way into this fresh batch of hummus, turning it into a bowlful of summer.
Besides hummus, these wraps are packed with even more wholesome, delicious things. Spinach, arugula and shaved cucumber for calcium, iron and crispness. Juicy fresh tomatoes and more dried tomatoes for extra flavour plus vitamins A and C. And of course walnuts, because they’re delicious, besides being a good source of protein, healthy fats, copper and manganese.
Simply stack everything on your tortilla, roll and pack and enjoy the prospect that, whether your day started hurried or calm and whatever your plans for the day, lunch is just around the corner!
Lunch wraps with oven-dried tomato hummus and walnuts – serves 4
for the tomato hummus
- 400 g tin of chickpeas, drained (the cooking liquid can be frozen and used at a later time to make meringues, chocolate mousse or serve as egg replacement in sweet or savoury baking)
- 1 clove of garlic, finely chopped
- 120 g soft oven-dried tomatoes, homemade or shop-bought
- 2 tbsp. tahini
- 1 tbsp. lemon juice
- salt and freshly ground black pepper
- bunch of basil, chopped
for the wraps
- 8 Ø 20 cm flour tortillas or gluten free tortillas
- 100 g baby spinach leaves
- 75 g arugula leaves
- 1 cucmber, skin on, shaved lengthwise into thin ribbons
- 250 g fresh cherry tomatoes, quartered
- cup of soft oven-dried cherry tomato halves, homemade or shop-bought, halved
- 100 g untoasted walnuts, broken into big pieces
For the most smooth and creamy hummus, squeeze the chickpeas out of their skins before using. If you don’t mind, or actually prefer your dip to be slightly more dense and fibrous though, you can take the quick route and process the chickpeas straight from their tin.
Put the chickpeas, garlic, dried tomatoes, tahini and lemon juice in a food processor. Season with salt and pepper, then whizz to a smooth paste. If very thick, stir in some water until the hummus reaches the desired consistency, then mix in the chopped basil. Keep in the fridge until using.
To make the wraps, line the tortillas with the spinach and arugula leaves. Spoon the tomato hummus over the leafy layer. Roll up the cucumber ribbons and press them into the hummus. Divide the fresh tomatoes and oven-dried ones over the tortillas, then scatter with the walnut pieces.
Fold the bottom of the tortillas over to make a base, then fold the left and right sides to the middle to enclose the filling.
Enjoy straight away, or tie the wraps with a piece of string and pack them for a school or workday lunch.
The tomato hummus was made especially as a filling for these wraps, but like any other hummus, it makes a wonderful dip all by itself.
If you want to serve it with drinks, reserve the chopped basil and add some extra basil leaves and some oven-dried tomato halves. Spoon the hummus into a serving bowl and scatter with the chopped basil and tomatoes. Garnish with the basil leaves, drizzle over a little olive oil and top with an extra sprinkling of black pepper.