Place all the hummus ingredients in a blender and process, add-ing reserved cooking water (or fresh water, if using canned chick-peas) in small quantities until desired consistency is achieved. You should be aiming for a thick, creamy texture like thick-set Greek yogurt. Season to taste with salt and pepper, transfer to a sealable container and refrigerate.
For the wraps, put flour in a mixing bowl. Combine eggs, milk or water (whichever using), olive oil, crushed garlic, spinach and basil leaves in a blender and process on “high” until you obtain a smooth, light-green batter. Pour liquid mixture into the flour in the mixing bowl and beat with a balloon whisk until smooth. Sea-son with salt and pepper.
Warm a cast-iron skillet and brush lightly with olive oil. When the skillet is hot, ladle in just enough batter to make a thin pan-cake (think: French crêpe). Cook on one side for about 1 minute, then flip carefully, using a wide spatula, and cook another mi-nute on the other side. Don’t overcook – aim to have pancakes that are green and soft, not browned and crunchy.
Once you have cooked all the pancakes, you can assemble the wraps. Place a wrap on a chopping board, slather with hummus and garnish with desired toppings. Serve immediately.