1.Cut the carrots into large chunks and drizzle with 1/3 of the olive oil. Season with salt and roast in a 180°C oven for 35 minutes until slightly caramelised and very tender. Transfer the carrots to a blender with the chickpeas, tahini, cumin, garlic and lemon juice. Blend to a smooth paste while gradually adding the remaining oil. If necessary, pass through a fine sieve to remove any lumps.
2.To serve, spread the wraps with a few generous scoops of the carrot hummus, place the tomato, avocado, spinach and onion on top and wrap.
Roast Carrot Hummus & Avocado Wrap
Preparation Time:
Total time:
Serves 6
Ingredients:
Carrot hummus6 large carrots, roughly chopped½ cup olive oil2 cups canned chickpeas, peeled1/3 cup tahini½ teaspoon ground cumin2 cloves garlic, roughly chopped¼ cup lemon juiceTo serve4 Mission® Wholegrain Wraps2 cups chopped tomato2 cups sliced avocado2 cups finely sliced spinach1 red onion, sliced into thin rings
Instructions:
1.Cut the carrots into large chunks and drizzle with 1/3 of the olive oil. Season with salt and roast in a 180°C oven for 35 minutes until slightly caramelised and very tender. Transfer the carrots to a blender with the chickpeas, tahini, cumin, garlic and lemon juice. Blend to a smooth paste while gradually adding the remaining oil. If necessary, pass through a fine sieve to remove any lumps.
2.To serve, spread the wraps with a few generous scoops of the carrot hummus, place the tomato, avocado, spinach and onion on top and wrap.
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