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Hummus Wraps With Grilled Zucchini and Dukkah

Hummus Wraps With Grilled Zucchini and Dukkah
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, like hummus wraps, into one that is truly craveable.

The zucchini can be cooked on an outdoor grill as well, over direct heat.


Hummus Wraps With Grilled Zucchini and Dukkah


2 medium zucchini, (about 8 ounces each) trimmed and cut lengthwise into 1/4-inch thick slices
1 1/2 teaspoons extra-virgin olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 cup prepared hummus, homemade or store-bought (see related recipes)
4 pieces whole-wheat wrap bread or tortilla (about 9 inches in diameter)
2 tablespoons dukkah, or more as needed 
1/2 medium red bell pepper, seeded and thinly sliced
2 cups baby spinach leaves
1/2 cup thinly sliced half moons of red onion

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.

Makes 4 Servings
Per Serving: Calories 330; Total Fat 14g; (Sat Fat 3g); Protein 13g; Carb 45g; Fiber 11g; Cholesterol 0mg; Sodium 520mg; Total Sugar 7g



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