Avocado and Beet Hummus Wraps

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  • Total Time: 1 hrs 25 mins
  • Hands-on Time: 25 mins
  • Makes: 4 wraps

A vibrant take on a classic vegetarian favorite, this avocado and beet hummus wrap recipe is packed with spinach, avocado, cucumber and a delicious beet hummus spiced with garlic powder, coriander and black pepper.


  • 2 medium beets, trimmed and scrubbed

    2 tablespoons olive oil, divided

    3 tablespoons tahini paste

    2 tablespoons fresh lemon juice

    1/4 cup plain Greek yogurt

    1/4 teaspoon Simply Organic Garlic Powder

    1/4 teaspoon Simply Organic Coriander

    1 pinch sea salt

    1 pinch Simply Organic Black Pepper

    4 large flour tortillas

    1 1/2 tablespoons red onion, minced

    1/2 large cucumber, sliced into 1⁄2-inch-thick matchsticks

    1 cup spinach, chopped

    2 large ripe avocados, thinly sliced


    1. Preheat oven to 375 degrees.

    2. On a large sheet of aluminum foil, place beets. Drizzle with 1 tablespoon olive oil and fold foil edges over to create a pouch that completely encloses beets. Lay pouch in a small baking dish and roast for about 1 hour, until tender. Let beets cool, then peel and discard peels.

    3. Slice cooled beets into wedges and transfer to a food processor. Add remaining 1 tablespoon olive oil, tahini, lemon juice, yogurt, garlic powder, coriander, salt and pepper. Pulse until well blended. 

    4. On the bottom half of each tortilla, spread about 1/3 cup beet hummus. Divide red onion, cucumber, spinach and avocado among wraps. Fold in bottom end of each tortilla and roll around the filling.

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