Roots. The Microbrew of Hummus. The inspiration for these Vegetable Hummus Wraps.

On our most recent adventure to Asheville, NC, I spotted an interesting truck. We were exploring the River Arts District, enjoying a snack at a little taco joint and I saw it parked across the railroad tracks. The tag line caught my eye – The Microbrew of Hummus. Definitely a fitting tagline for a town with a lot of microbreweries.

We crossed the tracks to check it out. The building was locked, but there was a sign that said to go around back for hummus pickup. So we did.

We awkwardly opened the door which seemed more like a delivery entrance. An employee walked up at the exact same time and he invited us on in! So lucky!

Up the stairs we went – straight into the employee break room.

I explained to him that I had spotted their truck and wanted to learn more about Roots hummus. After a quick chat, he opened the fridge and gave us a few varieties from their hummus stash. Score!

We tasted 4 of their 10 flavors – original, roasted bell pepper, thai coconut curry and hot chipotle – we enjoyed them all. The chipotle wasn’t what I would classify as “hot,” but we still loved it. Our overall favorite was the roasted red pepper which I used to make these Vegetable Hummus Wraps.

Roots Organic hummus is small batch produced with big picture dreams. I thought maybe they were only a local brand, but they have a pretty wide national distribution.

I was so happy to have stumbled upon them during our visit. Roots Organic is another business model that strives to make our world better – one tub of hummus at a time. The Roots Foundation serves to educate kids about healthy eating and gardening.

“Transforming school grounds and public spaces into thriving, edible landscapes. Building community, abundance, resilience.”

This mission is one that I spend a lot of my time supporting in my own community through The Greenhouse Project.

I call this hummus worth digging into! You’ve been Source{d)!

Vegetable Hummus Wraps

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: Oat&Sesame

Serves: 2

Ingredients

• 1 medium eggplant, sliced lengthwise into ¼" slices (a mandoline is helpful - I use this one)
• 2 flatbread, tortilla or wrap of choice
• 1 tub Roots organic hummus (I used roasted red pepper)
• 2 handfuls of mixed greens of choice
• ½ cup marinated artichokes, chopped
• 2 Tbs sweety peppers or other small marinated peppers
• 1 clove garlic, minced
• 2 Tbs chopped parsley, to top
• olive oil
• salt and Aleppo pepper
• 

Instructions

1. On a rimmed baking sheet lined with parchment, place the eggplant slices in a single layer.
2. Brush both sides with olive oil, spread minced garlic across tops and sprinkle with salt and pepper. Roast at 400F for about 10-12 min.
3. Warm your flatbread, tortilla or wrap over medium heat, flipping once, to give it a little color on each side.
4. Spread a nice layer of hummus on the wrap.
5. Top with roasted eggplant slices, greens, artichokes and peppers.
6. Drizzle with a little olive oil.
7. Finish with a little chopped parsley and a sprinkle of Aleppo pepper.
8. Roll it or fold it - however you'd like to enjoy it!

3.5.3208

*all opinions are my own. I was not compensated in any way for this post.

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