Hummus and Roasted Vegetable Wrap

By Heather

If I knew hummus was so easy to make, I would never have bought it from the supermarket. My husband just made tortilla wraps from lunch. When saw what was on the table I was VERY skeptical. I decided not to criticise the food right away but I was seriously thinking, "Gosh, why is he starving me!"

Anyway, here's the recipe:

Serves: 2 to 4. 

Preparation time: 15 minutes.

THE ROASTED VEGETABLES

Ingredients

• 1 yellow pepper
• 1 red pepper
• 2 medium-sized carrots

Method

1. Preheat the oven to 160 degrees celsius
2. Cut the peppers in half, peel the carrots and chop lengthways into fours 
3. Sprinkle with salt and pepper
4. Drizzle olive oil on top and throw a sprig of fresh thyme
5. Place in the oven for 10 minutes then switch on the grill for 5 to 10 minutes.

THE HUMMUS

Ingredients

• 1 x 400g tin of chickpeas, drained
• 1–2 cloves of garlic, peeled
• 2 tablespoons tahini (pureed sesame seeds)
• 2 tablespoons olive oil
• 6 tablespoons water
• The juice of ½ a lemon
• A large pinch of salt
• A drizzle of extra virgin olive oil
• A sprinkle of ground cumin
• 8 small tortilla

Method

1. Place everything except the tortillas, extra virgin olive oil and the cumin into a food processor
2. Blend until smooth. Taste and adjust the seasoning.
3. Serve in a bowl.
4. Optional: drizzled a little extra virgin olive oil onto the hummus.
5. Optional: sprinkle cumin on top.
6. Add roasted vegetables and wrap!

We were hungry so we had four wraps each. We also added celery sticks. I had just returned from a 5 km jog so I need the four wraps! 

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