Hummus Wraps With Grilled Zucchini and Dukkah. Picture: Jennifer Chase (Washington Post)
Serves 4 
  • 2 medium courgettes trimmed and cut
  • lengthwise into 0.5cm slices
  • ½ tbs extra-virgin olive oil
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • 1 cup prepared hummus, homemade or storebought
  • 4 pieces whole-wheat wrap, bread or tortilla (about 23cm in diameter)
  • 2 tbs home-made or store-bought 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
  1. Preheat a grill pan over medium heat. 
  2. Brush both sides of the courgette slices with the oil and sprinkle with the salt and pepper. 
  3. Working in batches as needed, cook the courgette for about 4 minutes a side, until it is tender and grill marks have formed.
  4. Spread a quarter-cup of the hummus on each piece of bread. 
  5. Top each, in the following order, with 1½ teaspoons of the dukkah, 2 or 3 slices of courgette, a few slices of red bell pepper, ½ cup of the spinach and some of the red onion.
  6. Fold the bottom edge of the bread over the filling, then roll it up to form a wrap sandwich. 
The Washington Post