Zucchini Hemp Hummus Wraps

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Thanks as ever for some kind responses to yesterday’s post! Things are looking up, and I have some new food photos to show you. I also have a newfound appreciation of electricity.

One of my favorite recipes of this past year is my hemp hummus, which is a perfect answer to the age old question of “where do you get your protein?” It’s a higher-protein spin on traditional hummus, which already offers protein in the form of chickpeas, because it throws hemp seeds into the mix. These little nutrition bombs deliver complete protein, essential fatty acids, and Vitamin E. They have a very distinctive taste (that doesn’t appeal to everyone) but here, in this recipe, they’re softened by the familiar flavors of a bright, lemony hummus. If you like hummus, I challenge you not to like this hummus.

So how do I usually serve hummus? It’s a good question: I make so much of it here on CR, but I don’t always talk about what I do with it. There is an obvious first answer: I snack on it, with veggies, or in these kinds of post-class snacky plates:



I also stuff them into collard leaves:


And put it in sandwiches:


I dump it onto salad:


…and maybe I cover it with a raw spinach burger:


Or, I might do the following.

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These little raw wraps look complicated, but they’re actually super easy, and a nice way to keep things high-raw if you’re getting tired of the same old Ezekiel tortillas every day (I love them, too, but can only eat so many). The procedure is so, so simple, and the taste is more user-friendly than raw collards!

Begin with three thin, long zucchini strips:

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Place about 2 tbsp hummus into the top portion:

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Cover it with a tomato slice or two:

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And roll away:

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Nice snacks, but even better on a good salad!

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Not really a recipe, per se, but a fantastic new technique for the aspiring raw foodies who want some easy lunch options. So much of raw food making is in the mastery of simple, surprising little ideas like this one.

On that note, it’s a quiet night for this veggie freak. See you back here tomorrow!


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Categories: Uncategorized
Dietary Preferences: Gluten Free, Raw

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  1. I love the idea of using zucchini as the “wrap.” I just got a mandolin and have been playing with it, and this will be my next task. I Also love the idea of doing hummus with sweet potatoes and hemp. Yum!

  2. Gena, what a beautifully simple technique! And I’ve just printed off your hemp hummus recipe to try tonight. I used to hate hummus until I made my first batch of homemade hummus for the Husband. Apparently, I only hate store-bought hummus, because every variety I’ve played with in my own kitchen is delish! Can’t wait to try this one. Thank you!

  3. I think I need to add more hummus to my life. I haven’t added it to 1/2 these foods. Thanks for the idea.

  4. I’ve been eating a lot of zucchini pasta. This looks like a nice way to mix things up. As for the hummus, I just dip my finger in the bowl. This is certainly more civilized.

  5. SO glad that things are looking up for you! And I won’t accept the challenge to NOT like the hummus, since I know I’ll love it when I try the recipe ๐Ÿ˜€

  6. I’m so impressed! These look just delicious. I love the simplicity (no spiralizer necessary!).

    And don’t worry, it’s cool to be a veggie freak ๐Ÿ˜‰

  7. I love simple you made this recipe- that actually seemed impressive and too complicated at first. I look forward to trying it! Thanks for all the healthy and yummy ideas.

  8. I think hummus could very well be my favorite spread! Will have to try the zucchini wrap. I want to say that it looks delicious, but honesty everything that you make looks amazing. I love that this is so simple!

  9. Your hemp hummus continues to be my all-timefavorite, on my regular rotation of recipes. It’s the perfect balance of nutrition and taste, and is light on the tahini and heavy on the lemon – just how I like it! In fact, I use the juice of the entire lemon – 3 -4 Tablespoons. (I would suggest adding a bit more water than you think it needs b/c without the oil and usual amount of tahini, it tends to dry out if you intend to keep in the fridge for a few days.)

    Thanks for this genius recipe, Gena!

  10. Great technique, Gena. I tend to go overboard on one method (can’t stomach the idea of a collard wrap right now, after eating way. too. many. collard wraps!) So, thanks, I needed this!

  11. This is perfect for those of us without easy access to things like chard or collards for wrapping! Also, my local health food store’s manager said to me that she’s heard rumblings that hemp *might* go off the illegal list here in Australia soon. Fingers crossed; I so hope she’s right!

    P.S. I really hope this isn’t presumptuous, but from one loves-editing girl to a former editor, I think maybe you mean “same old Ezekiel tortillas” instead of “sample old Ezekiel tortillas”? I just know I get cranky when I find typos in my posts days/weeks later!

  12. I am so glad I own a mandolin. I’ve seen zucchini rollups but never full on zucchini wraps.

    I love collard wraps a lot but the grocery store I get them from doesn’t always have them at their best.

    Hmm…I wonder what would happen if you popped a few into a dehydrator.

  13. Mmmm…is that jicama in one of the first pics? I adore that stuff…

    Hope you’re enjoying a quiet night.

    Hey, if you have a sec, I shouted you out in my just-up post with a recipe and then the transmogrified leftovers–check it out?

  14. What a creative idea! I love cukes but have never thought to use them as a wrapper…. although I have enjoyed vegan sushi with the cucumber on the outside. Either way this is such a great way to have a light snack or lunch. Did you just use a regular old knive to slice them really thin? You could make cute little ones with a sushi roller and make hemp hummus sushi! Oooo think I might have to go do that now. Thanks for the inspiration Gena!

  15. Thank you! This will be my lunch tomorrow ๐Ÿ™‚
    I love the simple ideas in this post. I think a lot of food blogs are lacking in these straightforward, very usable ideas. Of course I love your recipes too. I’ve been stalking the blog for a few weeks now, and I *love* it.

  16. Love this idea ๐Ÿ™‚

    I made your Cheezy Red Pepper Hemp Dip tonight and, as always, it hit the spot. I tossed with with some kelp noodles atop some raw spinach, and also used it as a dipping sauce and to top some white beans – all in all, a splendid meal ๐Ÿ™‚

  17. Hmmm looks yummy and very very fast to make ๐Ÿ™‚ (it’s a win-win situation :p)

    I am making your “White Bean and Summer Vegetables Pasta” as I am typing this.
    I cannot wait to try it ๐Ÿ™‚

    I had a question, I find that whenever I cook with tomato sauce, I tend to use a lot of salt to conterbalance the bitter taste of tomato paste or sauce…Do you have any advices to reduce the consumption of salt in cooked meals…??

    Thanks Gena!

    • I actually go the opposite route and cut with either sweetness or fat: a tsp or two of nut butter, or a tsp of agave.

      • Oh..interesting. I will definitely try the fat and sweet route next time.

        Although, I did use agave this time…I ended up using salt as well but didnt even taste it…

        Thanks for the advice Gena ๐Ÿ™‚

  18. I’m not an aspiring raw foodie, but I love ideas like these. It’s been really hot lately, so I’ve been craving fresher tasting lunches. Hummus is the perfect summertime ingredient. Although, let’s face it, hummus is perfect in every season. And I know I’ve said this a million times…but I still have your hemp hummus on my to-make list! Ah, I’m ashamed! I should stop mentioning that I haven’t made it yet. It looks and sounds so good.

  19. Wow – I’ve seen plenty of cucumber boats on raw-ish blogs, but I can totally see doing this for a school lunch in the fall! I’m not even that much of a hummus fan, but I’ve always got some kind of bean spread either hanging around or an idea for one brewing in my mind. And these appeal to me a lot more than collard wraps do. I’ve got a lone zucchini in the fridge, so I imagine this will be how it meets its fate! Thanks!

  20. I love making little mini-sandwiches or “salad bites” out of cucumbers, which sometimes includes hummus and tomatoes. I can only imagine how this would taste with this slices of zucchini instead.

  21. I *LOVE ZUCCHINI* so much. I especially love using it to replace starchy foods, which usually don’t work too well for me in larger quantities, but I’ve never thought of using it as a wrap.

    Hemp hummus might best be eaten on a spoon.

    • I eat it out of the bowl, too. And actually, once it’s finally “disappeared” but there’s still some sticking to the bottom or sides, I’ll actually build a new dish right inside the bowl to get all the last scrumptious bites (so like a new dip or a salad or something that I would taste good being dipped in the hummus, but I try “mixing it” in the bowl instead to cover it). Hehe.

  22. “So much of raw food making is in the mastery of simple, surprising little ideas like this one. “–
    That’s the truth, for sure! So much of ALL cooking is that way, too. Get the simple stuff downpat before you attempt the recipes from Jacques Pepin type thing ๐Ÿ™‚

    I love that you did NOT use a mandolin. I actually about 2 years ago bought a mandolin b/c I was in love with all the raw wraps you were making. I actually have used it precisely…once. I cut my thumb on it (thinking I was too cool to need to use the safety guard) and nearly sliced the tip of my thumb off. The mandolin has stayed firmly in place in my cupboard since then.

    I am a big fan of just using knives. At least I know what I am doing. And less dishes to clean anyway.

    Love how you wrapped multiple pieces of zukes up at once. Much easier to work with and roll, I’m sure. And you get to take bigger bites, too ๐Ÿ™‚