Hummus Wrap With Side Salad (Serves 2)
2 organic quinoa wraps
6 tablespoons of homemade hummus (see recipe below for hummus dip)
6 pieces of roast mushroom (see recipe below for hummus dip)
6 grape tomatoes, halved
2 handfuls of mixed baby spinach and rocket
2 spring onion leaves diced
6 pieces of cucumber, sliced length wise .
Assemble ingredients. Wrap and eat. Serve with a side salad of broccolini, kale, and baby spinach. Nom nom.
Ingredients for Hummus Dip (Serves 6-8 as a dip)
1/4 butternut pumpkin, skin removed and cut into bite sized pieces
1/2 red capsicum, cut into bite sized pieces
1/2 brown onion, quartered
3 cup mushrooms, halved (serves 2 people for the wrap above and is not part of the dip)
A few dashes of black pepper
A few dashes of onion powder
A few dashes of garlic powder
A few dashes of cumin
A few dashes of paprika
A few dashes of cayenne pepper
1 teaspoon cold-pressed extra-virgin olive oil
400 grams cooked chickpeas
2 1/2 tablespoons of tahini
4 cloves of garlic, minced
6 basil leaves, chopped
1 teaspoon of cumin
1/2 teaspoon of cayenne pepper
1/2 teaspoon of paprika
1/2 teaspoon of black pepper
1/2 teaspoon of salt
2 tablespoons of lemon juice
Mix pumpkin, capsicum, onion, and mushroom with pepper, onion powder, garlic powder, cumin, paprika, cayenne pepper, and oil. Transfer to oven for 30 minutes @ 200 C.
Blend all ingredients together when vegetables are roasted (except for mushroom, which is to be added to the wrap).
Hummus is amazing in wraps, sandwiches, and corn chips. It also goes well with crackers, celery sticks, and carrot sticks. I’ve also mixed it with cooked pasta and it was delicious.
Thank you for one of the best wraps ever made 🙏.
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