Asparagus, Red Pepper, and Bacon Roll-ups with Tomato-Basil Hummusbabbleeditors
Roasted Asparagus, Red Pepper, and Bacon Roll-ups with Tomato-Basil Hummus
by Natalie of Perrys’ Plate
This wrap includes most of my favorite things: roasted vegetables, bacon, and cheese. I love this particular kind of hummus – it adds so much flavor to the wrap and is
great with crudites as well! If you can’t find lavash or flexible flatbread, you can make some by stretching bits of pizza dough thin and baking them on a hot oven. Bake just until done, before it gets golden brown, then cover it with a towel so they’ll be soft enough to roll.
Makes 4 roll-ups or enough to feed 4 adults; hummus makes a scant 3 cups
- 8 stalks of asparagus
- 1 red bell pepper, sliced into ½-inch strips
- 1 medium onion, sliced thinly
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- Generous pinch or two of sea salt and freshly ground black pepper
- 4 pieces of whole-wheat lavash or flatbread
- 4-6 slices of cooked bacon
- 4 cups of lightly packed salad greens
- 1/3 cup freshly shaved Parmesan or Romano cheese
For the tomato-basil hummus:
- 2 cans of Great Northern beans, drained (or any other type of white bean)
- 1 cup loosely packed basil leaves
- 1/3 cup water
- 3 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- Juice from ½ of a lemon (about 2 tablespoons)
- 2 cloves fresh garlic, chopped
- 1 teaspoon honey
- 1/4 teaspoon onion powder
- 1/4 cup extra-virgin olive oil
Preheat oven to 425°F.
Place asparagus, pepper strips, and onion slices on a large-rimmed baking sheet. Drizzle vegetables with vinegar and oil. Sprinkle a generous pinch or two of salt and pepper over top, then use your hands to toss and ensure that all of the vegetables are coated.
Spread them out evenly on the pan and place in the center of the preheated oven. Roast for 15-20 minutes or until the vegetables have golden brown spots, turning the vegetables or shaking the pan halfway through. If you’d like the peppers and onions more caramelized, remove the asparagus strips from the pan and continue roasting for another 10-15 minutes. Remove from the pan and set aside.
To assemble roll-ups, spread a couple of spoonfuls of hummus on one side of the lavash. Spread some onions, peppers, and two asparagus stalks on one of the short ends of the bread. Top with a slice of bacon, a handful of salad greens, and some cheese shavings. Roll tightly, beginning on the side with the filling, until you reach the other end of the bread. Cut in half and serve with additional hummus.
For the hummus:
Combine all ingredients except the olive oil into the mixing bowl of a food processor. Process until mixture is smooth. While the machine is running, drizzle in the olive oil, adding more water or oil if the hummus seems too thick to combine.
The hummus can be stored in an air-tight container in the refrigerator for up to 2 weeks.