Grilled zucchini and dukkah take hummus wraps from boring to absolutely crave-worthy. (Jennifer Chase/For The Washington Post)

Grilled zucchini and dukkah take hummus wraps from boring to absolutely crave-worthy. (Jennifer Chase/For The Washington Post)

Middle Eastern spices take hummus wrap from humble to happening

A fragrant, crunchy sprinkle of dukkah (an Egyptian seed and spice blend) makes this sandwich.

Hummus in a wrap with vegetables might be an everyday kind of lunch — one you’d likely bring to work in an effort to eat more healthfully after a summer of reveling — but as this recipe proves, it doesn’t have to be an uninspiring one.

Here, two elements take the sandwich from boring to absolutely crave-worthy: a sprinkle of tongue-tingling dukkah (a Middle Eastern toasted seed and spice blend) and a layer of grilled zucchini, which, on top of the usual crisp raw vegetables and greens, adds a contrastingly tender toothsomeness.

It’s astounding how the dukkah brings the sandwich to life with a fragrant punch of flavor from coarsely ground seeds of coriander, cumin and fennel while adding a rich crunch from its nuts, sesame and pumpkin seeds. The blend is fairly easy to make — just toast the nuts and seeds, then grind them in a food processor — but you can buy it in many stores nowadays (at Trader Joe’s, for example) or online. It is not only wonderful on this wrap sandwich, it also transforms avocado toast, hard-cooked eggs and roasted or grilled vegetables.

Speaking of grilled vegetables, beyond the zucchini in this sandwich, grilled peppers, eggplant and/or mushrooms would work equally well.

So next time you grill some vegetables for dinner, try serving them sprinkled with dukkah, and plan for leftovers so you are on track to have this mouthwatering wrap the next day.

Hummus wraps with grilled zucchini and dukkah

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 into one that is truly craveable.

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

2 medium zucchini, (about 8 ounces each) trimmed and cut lengthwise into ¼-inch thick slices

½ tablespoon extra-virgin olive oil

⅛ teaspoon salt

Pinch freshly ground black pepper

1 cup prepared hummus

4 pieces whole-wheat wrap bread or tortilla (about 9 inches in diameter)

2 tablespoons dukkah, or more as needed

½ medium red bell pepper, seeded and thinly sliced

2 cups baby spinach leaves

½ 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: 1½ teaspoons of the dukkah; 2 or 3 slices of zucchini, a few slices of red bell pepper, ½ 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. Nutrition per serving: 330 calories, 14 grams fat, 3 grams saturated fat, no cholesterol, 520 milligrams sodium, 45 grams carbohydrates, 11 grams dietary fiber, 7 grams sugar, 13 grams protein.

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