Preheat oven to 225°F. Line a rimmed baking sheet with parchment paper.
Place tomatoes cut-side up on baking sheet. Spray with olive oil. Bake for about 3 hours, or until tomatoes are shriveled, but still soft. Cool slightly.
Combine tomatoes, chickpeas, olive oil, vegetable broth, basil leaves, lemon juice, tomato paste, and garlic in food processor. Process until smooth; add additional vegetable broth if needed. Season with salt and pepper to taste.
Veggie Hummus Wraps
Spread hummus onto tortilla.
Top with spinach and carrot ribbons.
Roll tightly and cut in half or into pinwheels. If cutting into pinwheels, pack them tightly into a plastic container to hold their shape or spear them with toothpicks to keep them from falling apart. Each wrap makes two kid-sized servings.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!