Kalamata Hummus Trail Wrap

This is one of Scott Jurek’s tried-and-true favorites for eating on the run. The tamari and olives provide much-needed salt for long runs or rides, and the carbs in the garbanzo beans and tortillas will help you go the distance.

You will need:

• 3 C cooked garbanzo beans
• 3 tbsp tahini
• 2 tbsp tamari or miso, or 2 tsp sea salt
• 1/4 C freshly squeezed lemon juice
• 1/2 garlic clove, smashed (optional)
• 1 tsp ground cumin
• Freshly ground black pepper
• 1/8 tsp cayenne pepper (optional)
• 8 flour tortillas
• 1 C chopped kalamata olives

Place the beans, tahini, tamari (or miso or sea salt), lemon juice, garlic, and cumin in a food processor or blender. Process until smooth, adding water a tablespoon at a time if needed. Season to taste with black and cayenne pepper.

Spread a thin layer of hummus on a tortilla and sprinkle some of the olives down the center of the tortilla. Roll the tortilla into a tight wrap and cut it horizontally into two or three pieces. Continue with the remaining tortillas

Pack the rolls in a small plastic bag and refrigerate until it’s time to take them on your run. If you’re eating these for lunch at home, Jurek suggests adding greens, red bell pepper, and tomato before rolling wraps.

Adapted from Eat & Run by Scott Jurek.