Recipe

Hummus, Carrot and Cucumber Wrap

A fresh and crunchy vegan wrap that comes together in no time.

Prep time: 20 minutes
Cook time: 0 minutes

When you're craving a healthy and tasty lunch, this homemade hummus wrap is the perfect solution. With its crispy vegetables and creamy hummus, it transforms a simple meal into a moment of Mediterranean pleasure.

Ingredients

servings

olives
pitted black
chickpeas
canned
carrots
rapped
cucumber
in julienne
clove of garlic
lemon
maravia de verona lettuce
tahini paste
tortilla
salt

Recipe steps

Make the homemade hummus

Place the drained chickpeas, garlic, tahini, lemon juice, and salt in a food processor. Blend until you get a smooth texture. If the mixture is too thick, add a few tablespoons of water or a little olive oil.

Prepare the vegetables

Grate the carrots, cut the cucumber into julienne strips, and finely slice the lettuce. Set aside the black olives.

Assemble the wrap

Spread 2 tablespoons of hummus in the center of the tortilla, leaving about 2 cm at the top and bottom, and a few centimeters on the sides. Arrange the lettuce, grated carrots, julienned cucumber, and black olives.

Roll and serve

Fold the top and bottom edges of the tortilla, turn it 90 degrees, and roll the rest of the tortilla around the filling. Wrap in aluminum foil to maintain the shape, then cut in half.

Tips and variations

No tahini on hand? Toast 1 to 2 tablespoons of sesame seeds and add them directly to the food processor instead of tahini.
You can replace the vegetables with other raw vegetables according to your taste: radishes, bell peppers, cherry tomatoes, or avocado.

Anti-waste tips

Don’t throw away the chickpea liquid! This liquid called ‘aquafaba’ can replace eggs in many vegan preparations: chocolate mousse, mayonnaise, meringues… One tablespoon equals one egg yolk.