Roast Carrot Hummus & Avocado Wrap

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Ingredients

Carrot hummus

  • 6 large carrots, roughly chopped
  • ½ cup olive oil
  • 2 cups canned chickpeas, peeled
  • 1/3 cup tahini
  • ½ teaspoon ground cumin
  • 2 cloves garlic, roughly chopped
  • ¼ cup lemon juice

 

To serve

  • 4 Mission® Wholegrain Wraps
  • 2 cups chopped tomato
  • 2 cups sliced avocado
  • 2 cups finely sliced spinach
  • 1 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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Roast Carrot Hummus & Avocado Wrap Preparation Time: Total time: Serves 6 Ingredients: Carrot hummus 6 large carrots, roughly chopped ½ cup olive oil 2 cups canned chickpeas, peeled 1/3 cup tahini ½ teaspoon ground cumin 2 cloves garlic, roughly chopped ¼ cup lemon juice   To serve 4 Mission® Wholegrain Wraps 2 cups chopped tomato 2 cups sliced avocado 2 cups finely sliced spinach 1 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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