Beetroot Hummus Wrap

Name: Beetroot Hummus Wrap
Cook time: 5 min
Yield: 2 servings
Ingredients: 250g cooked beetroot; 400g chickpeas (tinned); 30g tahini; 15ml lemon juice; 1 clove garlic clove; 20ml extra virgin olive oil; 2 wraps large flour tortilla wraps; 50g fresh rocket

A vibrant, earthy wrap filled with homemade beetroot-infused hummus and fresh, peppery greens for a nutritious lunch.

5 min

Cook time

Servings

Easy

Difficulty

~1190

Calories

Nutrition (per serving)

1190

Calories · kcal

Protein · g

165

Carbs · g

Fat · g

Ingredients

cooked beetroot — 250g
chickpeas (tinned) — 400g
tahini — 30g
lemon juice — 15ml
garlic clove — 1 clove
extra virgin olive oil — 20ml
large flour tortilla wraps — 2 wraps
fresh rocket — 50g

Method

1
Drain and rinse the chickpeas thoroughly under cold water.
2
Place the cooked beetroot, chickpeas, tahini, lemon juice, garlic, and olive oil into a food processor.
3
Blitz the mixture until completely smooth, scraping down the sides as necessary. Season with salt and pepper to taste.
4
Lay the flour tortilla wraps on a clean surface.
5
Spread a generous portion of the beetroot hummus over the centre of each wrap.
6
Top the hummus with a handful of fresh rocket.
7
Fold in the sides of the wraps and roll tightly to secure the filling.
8
Slice in half diagonally and serve immediately.

Allergens to check

Gluten, Sesame

Why this works

The earthy sweetness of the beetroot perfectly balances the nutty, savoury depth of the tahini and chickpeas, while the peppery rocket adds a refreshing crunch to the creamy filling.

Equipment

food processor, sharp knife, chopping board

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