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Taco Hummus Wraps
These Taco Hummus Wraps are a tasty way to change things up for Taco Tuesday and the homemade hummus is a great base for your favorite fixin's.
Author: Lynne
  • 1 15- ounce can of Bush's Beans garbanzo beans/chickpeas drained with water reserved, and rinsed
  • 2 1/2 tablespoons olive oil
  • 2 tablespoons tahini
  • 2 tablespoons homemade taco seasoning
  • 1 tablespoon lemon juice
  • 3-5 tablespoons reserved chickpea water
  • 4 to tortillas or flatbread
  • 1/2 cup baby spinach
  • 2 to tomatoes thinly sliced
  • 2 tablespoons thinly sliced red onion
  • 1 15- ounce can Bush's Beans Seasoned Recipe Black Beans drained and rinsed
  • 1/4 cup Mexican Style shredded cheese
  • 2 tablespoons freshly chopped cilantro
  1. Place all of the hummus ingredients with three tablespoons of the reserved chickpea water into a blender or food processor.
  2. Mix until completely smooth and well blended, adding the additional chickpea water if needed. It may be necessary to add just a little bit more of the chickpea water as well, but do so sparingly, until desired consistency is reached. Be sure that it is not runny.
  1. Spread two tablespoons of hummus out on one end of the tortilla or flatbread and spread an additional tablespoon on the opposite end. This will help to seal it and keep it from unrolling.
  2. Place a few spinach leaves on the hummus and add a few slices of tomato and some red onion slices.
  3. Cover with two tablespoons of the black beans.
  4. Sprinkle with one tablespoon of shredded cheese and some cilantro.
To Wrap
  1. Fold in the sides of the tortilla slightly over the ingredients and roll up towards the opposite end to seal.