Roasted Red Pepper Hummus Wrap

Written by Beth - Budget Bytes

Today I had this insane craving for cold and crunchy vegetables all wrapped up inside a fluffy pita (it’s weird how specific my cravings are sometimes). So I threw together this super simple Roasted Red Pepper Hummus Wrap, using my homemade hummus and some of the leftover feta from a recipe earlier this week. Since I’m always getting requests for cold lunch ideas, I thought I’d document the building of these yummy little wraps and just make it into a blog post. They’re a little on the expensive side for a Budget Bytes meal, but still a heck of a lot cheaper than going to a sandwich shop. Ammiright?

Close up of the end of a Roasted Red Pepper Hummus Wrap, title text at the top

Can I Substitute the Pita?

Absolutely. Pita bread can be kind of thick and heavy, so if you want something a little lighter or thinner, try a tortilla. You could even build this into a sandwich using a hearty artisan bread. Or how about building little cracker stacks with a smear of hummus, a leaf of spinach, a slice of cucumber, a little piece of red pepper and a crumble of feta? I’d be into it.

Can I Make the Hummus Wrap Ahead?

Yes, you can make the hummus wrap the night before, or even up to 2 days before. When making your hummus wrap ahead of time, I suggest layering the spinach before the cucumber and red pepper to sort of create a barrier between those wet ingredients and the pita.

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5 from 4 votes

Roasted Red Pepper Hummus Wraps

These quick and flavorful Roasted Red Pepper Hummus Wraps are a great no-cook, no-reheat lunch idea. A fresh and light lunch for summer!
Author: Beth - Budget Bytes
Prep Time: 20 mins
Total Time: 20 mins
Servings: 6



  • 1 15oz. can chickpeas ($1.59)
  • 1/4 cup lemon juice ($0.18)
  • 1/4 cup tahini ($0.81)
  • 2 Tbsp olive oil ($0.32)
  • 1/4 tsp ground cumin ($0.03)
  • 1/4 tsp garlic powder ($0.03)
  • 1/2 tsp salt ($0.02)
  • 1/4 cup water ($0.00)


  • 1/2 12oz. jar roasted red peppers ($1.25)
  • 1 cucumber ($0.79)
  • 3 oz. feta ($1.68)
  • 6 pitas ($2.49)
  • 6 cups baby spinach or baby greens ($2.50)


  • To make the hummus, drain the chickpeas and add them to a food processor along with the lemon juice, tahini, olive oil, cumin, garlic powder, and salt. Pulse until the mixture is crumbly, then slowly add up to 1/4 cup water until the mixture is smooth and fluffy.
  • Remove the red peppers from the jar and slice them thinly. Cut the feta into 1/2 oz. cubes. Thinly slice the cucumbers.
  • Spread about 1/4 cup hummus inside or over the surface of a pita. Add a few roasted red pepper strips, one of the feta cubes (crumbled), some sliced cucumber, and a cup or so of baby spinach. Fold up the sides of the pita and eat!
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Serving: 1 ServingCalories: 495.37 kcalCarbohydrates: 70.27 gProtein: 17.5 gFat: 16.32 gSodium: 1114.87 mgFiber: 8.25 g
Nutritional values are estimates only. See our full nutrition disclaimer here.

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How to Make a Hummus Wrap – Step by Step Photos

Hummus Ingredients in the food processor

To make the hummus, drain one 15oz. can of chickpeas. Add them to a food processor along with 1/4 cup lemon juice, 1/4 cup tahini, 2 Tbsp olive oil, 1/4 tsp cumin, 1/4 tsp garlic powder, and 1/2 tsp salt. (You can use a clove of fresh garlic in place of the garlic powder, but sometimes I like powder instead because it’s easier on my stomach.)

Finished Hummus in the food processor

Pulse the ingredients in the food processor, then slowly add 1/4 cup water until the hummus is smooth and a little fluffy. Taste and adjust any ingredients as you see fit.

Jar of roasted red peppers

I bought one 12oz. jar of roasted red peppers, but they’re really packed in there, so I ended up only using half (plus that helps control the costs). I’ll be using the rest in a recipe tomorrow, but the are freezable as well.

Sliced Roasted Red Peppers

Slice the red peppers into thin strips. Also thinly slice the cucumber.

A block of feta cut into cubes

Measuring your feta is also very important to keeping the cost of this recipe down. I used 1/2 oz. for each wrap. To make sure I stuck to that, I took this 8oz. block of feta, cut it into four pieces (2 oz. each), then cut each of those into four more equal parts, to yield 1/2 oz. cubes. Then, I simply crumble one cube at a time into each wrap.

Ingredients for hummus wraps in individual containers

So now I have my wrap ingredients, each in their own container for storage in the refrigerator: hummus, sliced cucumbers, feta cubes, and sliced roasted red peppers.

Bag of Baby Greens

Oh! And my baby greens. I got this huge bag for $4.99. …Even though the shelf sign said $3.89 >:(  Oh well, the rest won’t go to waste. I’ll be using some in a recipe tomorrow and can always freeze the rest in smoothie packs.

Hummus being spread onto pita

Despite these pitas having pockets, I decided I wanted to use them like a flat bread and just roll the ingredients up in a whole pita. So, first spread about 1/4 cup hummus down the center (or in the pocket).

Red Peppers and Feta added on top of hummus

Add a couple of the red pepper strips and crumble one cube of feta on top (Yes, that’s just one cube!).

Cucumber sliced added on top

Add some cucumbers. I decided to break mine in half because sometimes items like this can poke through the side and tear the bread.

Top with Baby Greens

Add a handful of baby greens and…

Close up of hummus wrap folded closed.

Fold it up and eat!

Hummus Wrap Ingredients in individual containers

I have all the ingredients ready and waiting for me to make Roasted Red Pepper Hummus Wraps the rest of the week. All of these ingredients should last a good 4-5 days, so I’m all set for lunches for the rest of the week!