Stumbling upon this truck on a recent trip to Asheville led me to ROOTS – The Microbrew of Hummus and became 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 operates The Roots Foundation which serves to educate kids about healthy eating and gardening. Something I feel strongly about and spend a lot of my time supporting in my own community through The Greenhouse Project.
“Transforming school grounds and public spaces into thriving, edible landscapes. Building community, abundance, resilience.”
I call this hummus worth digging into! Try your favorite hummus in these Sun-Dried Tomato Spinach & Basil Pinwheels!
- 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
- On a rimmed baking sheet lined with parchment, place the eggplant slices in a single layer.
- 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.
- Warm your flatbread, tortilla or wrap over medium heat, flipping once, to give it a little color on each side.
- Spread a nice layer of hummus on the wrap.
- Top with roasted eggplant slices, greens, artichokes and peppers.
- Drizzle with a little olive oil.
- Finish with a little chopped parsley and a sprinkle of Aleppo pepper.
- Roll it or fold it - however you'd like to enjoy it!