Kalamata Hummus Trail Wrap

Place the beans, tahinim, 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 on the size of the tortillas. Pack the rolls in a small plastic bag and refrigerate overnight so they are ready for the next morning's long run. For a more substantial lunch, add lettuce, red bell pepper, and tomato before rolling the wraps. Hummus keeps refrigerated for 5-6 days or freezes well for several months.