Hummus Roasted Vegetable Wraps
- 40 min
- β β¬2.49
- 2 servings
- Easy
Main ingredients: chickpeas, courgette, red sweet pepper, and carrots. Allow about 40 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- sesame
- gluten
Equipment
- oven
- blender
- stove
Prepare
Drain chickpeas in a sieve
Drain chickpeas in a sieve, rinse and drain thoroughly. Wash courgette, peel or trim any tough ends, and cut into 1 cm dice.
Cook
Wash red sweet pepper
Wash red sweet pepper, remove the stem and seeds, and cut into 1 cm pieces.
Wash carrot
Wash carrot, peel or trim any tough ends, and cut into 1 cm dice; wash and halve lemon. Remove seeds; squeeze the juice from citrus fruit.
Preheat the oven
Preheat the oven to 200Β°C conventional. Toss courgette, red sweet pepper and carrot with rapeseed oil and spread on a tray.
Roast for 22 minutes
Roast for 22 minutes, turning halfway; check that the pieces are fork-tender.
Blend chickpeas
Blend chickpeas, tahini and lemon juice until smooth. Add tap water a tablespoon at a time if needed until creamy.
Season with iodised salt and black pepper
Season with iodised salt and black pepper, then mix thoroughly before serving.
Warm wholegrain tortillas in a dry pan
Warm wholegrain tortillas in a dry pan for 20β30 seconds per side until flexible.
Divide the courgette
Divide the prepared courgette, red sweet pepper and carrot over the open wholegrain tortillas and leave them open for now.
Spoon over the sauce already made
Spoon over the sauce already made from chickpeas, tahini and lemon juice, without making an additional batch.
Finish
Fold in the sides
Fold in the sides, roll tightly and serve seam-side down.
More vegan recipes
Recipe from VegPlan Β· https://vegplan.app/recipes/hummus-roasted-vegetable-wraps
