Hummus Wraps With Grilled Zucchini and Dukkah 4.000

Jennifer Chase for The Washington Post

Nourish Aug 30, 2018

A fragrant, crunchy sprinkle of Dukkah (the Middle Eastern seed and spice blend; see related recipe) 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.

To read the accompanying story, see: Take the humble hummus wrap from ordinary to extraordinary with a Middle Eastern spice blend.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 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 homemade or store-bought dukkah, or more as needed (see related recipe)
  • 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

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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.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Bonnie S. Benwick.

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