Eat and Run: My Unlikely Journey to Ultramarathon Greatness

by Scott Jurek

Hummus Trail Wrap This amazingly simple and portable meal and trail snack combines olives from Greece with Mexican tortillas and Middle Eastern hummus. I learned about hummus when I first started reading vegetarian cookbooks and studying world cuisine, and I started making these wraps for my long training runs in the Cascade Mountains. The sesame butter provides a smooth texture, and combines with the chewy tortilla and salty olives to create a nuanced, multilayered meal from a decidedly multinational but very harmonious dish. If you are making this to eat on the trail, you may wish to omit the garlic. 3 cups cooked garbanzo beans 3 tablespoons tahini 2 tablespoons tamari, 2 tablespoons miso, or 2 teaspoons sea salt ¼ cup freshly squeezed lemon or lime juice ½ garlic clove, chopped (optional) 1 teaspoon ground cumin Black pepper ⅛ teaspoon cayenne pepper (optional) 8 flour tortillas Chopped kalamata olives Place the beans, tahini, tamari, lemon juice, garlic, and cumin in a food processor or blender. Process until smooth. Add a small amount of water to keep the mixture moving if needed. Season to taste with black and cayenne pepper. For each wrap, spread a thin layer of hummus on a tortilla and sprinkle some of the olives in a line down the center of the tortilla. Roll the tortilla into a tight wrap and cut into two or three pieces, depending upon the size of the tortillas. Pack the rolls in a small plastic bag and refri...