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Grilled Vegetable Wrap featuring Sabra Roasted Pine Nut Hummus

BT Calgary | posted Friday, Jun 26th, 2015

Grilled Vegetable Wrap featuring
Sabra Roasted Pine Nut Hummus

1 red onion, cut into ½ slices
1 red bell pepper, seeded & sliced
1 eggplant, cut lengthwise into ½ inch slices
2 zucchinis, cut lengthwise into ½ inch slices
1 bunch arugula
2 tablespoons olive oil
2 tablespoons rice wine vinegar
1/4 cup fresh picked thyme
Salt & Pepper to taste
1 10oz Container Sabra Roasted Pine Nut Hummus
4 Flatbreads
1/2 cup crumbled goat cheese

Heat a large grill pan or BBQ to medium high. In a large bowl, whisk together salt, pepper & vinegar until salt is dissolved. Whisk in oil. Add chopped vegetables and toss together until well coated. Grill vegetables until grill marks appear. Set aside in bowl. Once slightly cooled, coarsely chop vegetables and toss together. Add chopped thyme. Check for seasoning.
Spread 1/4 cup Sabra Roasted Pine Nut Hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese and a handful of arugula. Roll up wraps, and cut diagonally in half.

Courtesy Steve Glavicich