In a food processor fitted with the steel blade, process all of the ingredients for the hummus until smooth, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Refrigerate in an airtight container until ready to use, or up to 3 days.

Preheat the oven to 350ºF. Divide the tortillas between 2 baking sheets and brush them with 1 tablespoon of the olive oil. Bake for 12-15 minutes until golden brown and crisp. Set aside.

Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the broccoli, kale, carrots, onion, and bell pepper. Cook, stirring occasionally, for about 5 minutes. Add the salsa, cumin, and garlic. Cook for 1-2 minutes. Remove from heat and season with salt.

Spread the hummus on the crisp tortillas. Divide the vegetable mixture evenly among the tortillas. Return them to the oven for about 5 minutes to heat through.