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.
The best way to tell if your chicken is cooked is to poke it with the sharp end of your knife into the fleshiest part of the chicken and if the juices run clear, that means it´s cooked but if it´s bloody, pace in back into the oven and cook for a little longer
On festive occasions and when guests are in the house, serve this addictive snack to go with drinks and your hospitality as a host or hostess will be revered for a long time to come!
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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