Tomato hummus pinwheel wraps
- Tomato hummus
- 1 can chickpeagarbanzoXsgarbanzosX, rinsed and drained
- ¹/³ cup sundried tomatoes
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 teaspoon harissa
- 2 garlic cloves
- ¼ tsp salt
- 4 flavoured wraps (we used Woolworths Roast capsicum wraps)
- ½ cup grated carrot
- ¼ cup sweet corn
- ¼ cup sultanasgolden raisinsX
- ¹/³ cup pumpkin seeds
- ¼ cup cashew nuts
- 2 cups cherry tomatoes, to serve
- 1 telegraph cucumber, cut into sticks, to serve
- 10 radishes, to serve
1 Blitz all the hummus ingredients together until smooth, adding ¼ cup water to make more of a runny consistency. Adjust seasonings.
2 Spread hummus over the wraps. Sprinkle over the carrot, corn, sultanas, seeds and nuts.
3 Roll up the wraps like a pinwheel and secure with a skewer. If taking as a travel meal, pack in a sealed lunch box in a chilly bag. Place the tomatoes, cucumber sticks and radish in a separate container.
4 To serve, cut the waps into slices and serve with the veges.
Nutrition Info (per serve)
Total fat 50g
–Saturated fat 27g
Dietary fibre 13g
Make it gluten free. Use gluten-free wraps and check tahini and harissa are gluten free
The hummus can be made the day before and kept in the fridge until used to make the pinwheels.
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