Pumpkin Hummus Wrap
🛒 Ingredients
- Canned chickpeas, drained 150 g · 246 kcal
- Pumpkin puree 100 g · 26 kcal
- Tahini 15 g · 89 kcal
- Lemon juice 15 g · 3 kcal
- Garlic clove 5 g · 7 kcal
- Olive oil 10 g · 88 kcal
- Ground cumin 1 g · 4 kcal
- Large whole wheat tortilla 70 g · 210 kcal
- Baby spinach 30 g · 7 kcal
- Roasted red bell pepper, sliced 50 g · 19 kcal
👨🍳 Instructions
- To make the pumpkin hummus, combine drained chickpeas, pumpkin puree, tahini, lemon juice, garlic, olive oil, and ground cumin in a food processor. Blend until smooth, adding 1-2 tablespoons of water if needed to reach desired consistency, then season with salt to taste.
- Lay a large whole wheat tortilla flat and spread a generous amount of pumpkin hummus over the entire surface, leaving a small border free. Arrange fresh baby spinach leaves and sliced roasted red bell pepper evenly over the hummus.
- Tightly roll the tortilla from one end to the other, ensuring the fillings are secure. Once rolled, slice the wrap in half diagonally to serve immediately or wrap tightly in parchment paper for later.
