Spring Beet and Carrot Hummus Wraps with Fresh Herbs
These vibrant vegetarian wraps feature creamy roasted beet and carrot hummus tucked into warm tortillas with crisp spring vegetables and tangy feta. A colorful, nutritious lunch that celebrates the best of spring produce.
Ingredients
- 1 medium beetroot (about 150g), peeled and cubed
- 2 medium carrots (about 150g), peeled and sliced
- 400g can chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 cloves garlic, minced
- 3 tablespoons lemon juice
- 3 tablespoons olive oil, divided
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 large whole wheat tortillas
- 100g baby spinach leaves
- 1 cucumber, sliced into ribbons
- 100g feta cheese, crumbled
- 4 radishes, thinly sliced
- Fresh mint leaves, chopped
- Fresh dill, chopped
- 2 tablespoons pumpkin seeds
Instructions
Preheat oven to 200°C (400°F). Toss beetroot and carrot cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25 minutes until tender and slightly caramelised.
Allow roasted vegetables to cool for 5 minutes, then transfer to a food processor along with chickpeas, tahini, garlic, lemon juice, remaining olive oil, and cumin.
Blend until smooth and creamy, scraping down sides as needed. Season with salt and pepper to taste.
Warm the tortillas in a dry pan for 30 seconds on each side until pliable.
Spread a generous layer of beet and carrot hummus down the centre of each tortilla.
Layer with baby spinach, cucumber ribbons, sliced radishes, crumbled feta, fresh mint, and dill.
Sprinkle with pumpkin seeds, then fold in the sides and roll tightly into wraps.
Slice diagonally and serve immediately, or wrap in parchment paper for a portable lunch.
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