Hummus Roasted Vegetable Wraps
- 40 min
- β β¬2.49
- 2 servings
- Easy
chickpeas, courgette, and red sweet pepper: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. 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, peel or trim any tough ends.
And cut into 1 cm dice
And cut into 1 cm dice; Wash and halve lemon Remove seeds; squeeze the juice from citrus fruit.
Preheat the oven to 200Β°C conventional
Preheat the oven to 200Β°C conventional. Toss courgette, red sweet pepper, 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, lemon juice until smooth. Add tap water a tablespoon at a time if needed until creamy.
Season with iodised salt
Season with iodised salt, black pepper now and mix thoroughly before serving.
Cook wholegrain tortillas
Warm wholegrain tortillas in a dry pan for 20β30 seconds per side until flexible.
Divide the prepared courgette
Divide the prepared courgette, red sweet pepper, carrot over the open wholegrain tortillas.
Do not close yet
Do not close yet. Spoon over the sauce already made from chickpeas, tahini, lemon juice.
Finish
Do not make an additional batch
Do not make an additional batch. Fold in the sides, roll tightly and serve seam-side down.
