Photo by Jennifer Chase for The Washington Post
A fragrant, crunchy sprinkle of Dukkah (the Middle Eastern seed and spice blend) and a layer of tender grilled zucchini on top of the usual crisp raw vegetables and greens turn an everyday healthful sandwich standby into one that is truly craveable.
The zucchini can be cooked on an outdoor grill as well, over direct heat.
Preheat a grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Working in batches as needed, cook the zucchini for about 4 minutes per side, until tender and grill marks have formed.
Spread a quarter-cup of the hummus on each piece of bread. Top each, in the following order, with: 1 1/2 teaspoons of the dukkah; 2 or 3 slices of zucchini, a few slices of red bell pepper, 1/2 cup of the spinach; and some of the red onion.
Fold the bottom edge of the bread over the filling then roll up to form a wrap sandwich.