Hummus Veggie Rolls

by Emma Barker, Colorado

Eating light, eating healthy, and eating on the trail are often not synonymous.  But it doesn’t have to be that way.  Here is an easy recipe which is nutritious, easy to prepare, and easy to transport.  Beyond that, there are no bounds on modifications and substitutions in order to “have it your way” on the trail or in camp.




Fresh Cucumber

Fresh Green Beans

Fresh Kale Salad

Lemon Juice


Pile it on! Then roll and cut to 2″ widths.

Spread hummus on one surface of a tortilla.  Slice or dice the fresh cucumber, and place it atop the hummus.  Lay fresh green beans parallel across the tortilla.  Sprinkle with kale salad (pre-mixed bags include kale, brussel sprouts, broccoli, and cabbage).  Splash with lemon juice if they’re going to be eaten immediately, otherwise, wait.

Roll the tortilla to form a “veggie burrito”, but do not close the ends.  Slice in 1.5″ to 2″ widths to store in a plastic container, or to serve.

Splash with lemon juice just prior to eating.  Serve cold.

Hummus veggie rolls store well in small plastic containers.