Step 1: Ingredients
1/2 large white onion (or one smaller red onion)
1 bell pepper
3 chili peppers
Step 2: Making the Haperat
Put a pot of water on to boil. Add about 1tbs of salt to the water for each cup of water, I used about 2 cups.
Once the water is boiling you can just add the entire mix of peppers and onion. Let this boil for about ten minutes, or until nice and tender.
Once the peppers are tender remove from heat and add spinach. You want the final mix to be about half spinach and half pepper/onion.
Now add vinegar to the mix, about 1/2 cup for each cup of water.
Add a few teaspoons of wasabi and crushed red pepper just to spice things up a little more.
You can either let the brine sit overnight, or pickle it. There are better instructables on pickling, but the short version is transfer your brine to a clean jar. Add the sealed jar to a pot of boiling water and let is sit for a while. Remove the jar and let it cool, you should hear it seal itself as it does.
Step 3: Serving It
Heat your flour tortilla lightly in a pan.
Spread a layer of hummus over the entire surface of the tortilla.
Fish out some of your hasperat, let it sit on a paper towel or napkin to get the extra juice off or you'll have a wet wrap.
Spread the hasperat over the center of the wrap, leaving room at the ends.
Roll it up and cut diagonally across the center. (image above from: http://www.ahappyhippymom.com/2010/02/tumaro%E2%80%99s-gourmet-organic-flour-tortillas-a-refreshing-chance-to-bread.html/how-to-fold-a-wrap )