Roast Carrot Hummus & Avocado Wrap

( Reviews) |Rate this Recipe | See Reviews

Recipe Toolkit

  • Print this Recipe
  • Email this Recipe to a Friend
  • Share this Recipe
  • 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.

You May Also Enjoy

  • Chicken Hoisin Rolls

    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

  • Crispy Bites

    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 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.
/10 from 200 users.