Hummus Veggie Wraps

In a blender or food processor, combine 1 can chickpeas, tahini, lemon juice, garlic, turmeric, salt, and 2 tbsp water. Blend until smooth and creamy. Add more water as needed to create a thick, spreadable hummus.

Transfer the hummus to a large bowl. Fold in the second can of whole chickpeas and the chopped parsley. This creates a chunky, high-texture filling that makes the wraps extra filling.

Warm the tortillas slightly over medium low heat so they are soft and flexible.

Spread a generous layer of the turmeric hummus mixture over each tortilla.

Top with lettuce, carrot, tomato, onion, and cucumber.

Roll tightly into wraps. Slice in half if desired and serve immediately, or wrap for later.

These hold up well for several hours, making them ideal for packed lunches or outings
 Wrap tightly in parchment or foil for transport
 Add pickles, olives, or sprouts for extra flavor and crunch
 Swap veggies based on what you have on hand