You can use other grilled veggies as well, such as eggplant, colored peppers, or zucchini. Simply cut into sticks, brush with mixture as above (or marinate in Italian dressing), and grill until done. Wraps look nice and colorful with veggie sticks protruding at the ends.
If you want to be even more creative, you can make pesto using a combo of basil, parsley, and chives. Use about 1½ cups of herbs and up the olives and nuts, but leave the olive oil as is. Absolutely delicious on challah, with or without hummus. This lasts a long time in the fridge.
Photography: Dan Engongoro
Styling: Amit Farber