Hummus Rainbow Wraps Recipes

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RAINBOW HUMMUS VEGGIE WRAP



Rainbow Hummus Veggie Wrap image

A quick easy crunchy rainbow vegetable tortilla wrap that can be made with your kids.

Provided by Bintu Hardy

Categories     Lunch

Number Of Ingredients 8

2 carrots, cut into battons
150 g (5.2 oz) red cabbage, sliced
1 red (bell) pepper
1 orange (bell) pepper, deseeded and sliced
handful of spinach leaves (or other greens)
Handful of chives (or lettuce leaves)
8 corn tortillas (gluten free)
200g hummus

Steps:

  • Make the tortilla wrap:
  • Spread out the tortilla wraps and add on as much of each vegetable as you would like.
  • Top with a generous dollop of the hummus and wrap the tortillas and serve.

Nutrition Facts : ServingSize 4 servings, Calories 238 kcal, Carbohydrate 39 g, Protein 8 g, Fat 6 g, Sodium 246 mg, Fiber 9 g, Sugar 5 g

HUMMUS VEGGIE WRAP



Hummus Veggie Wrap image

Use store-bought or homemade hummus in this fast, healthy vegan wrap, and add even more flavor by using your favorite veggie flavored wrap or tortilla.

Provided by Heidi

Categories     Main Course

Time 5m

Number Of Ingredients 9

1 flavored wrap or tortilla ((I used spinach))
1/3 cup hummus
2 slices cucumber (, sliced lengthwise)
Handful of fresh spinach leaves
Sliced tomato ((depending on size of the tomatoes))
1/4 avocado (, sliced)
Fresh alfalfa or broccoli sprouts
Fresh microgreens
Basil leaves (, if desired)

Steps:

  • Spread the hummus on the bottom 1/3 of the wrap, about 1/2 inch from the bottom edge but spreading out the the side edges.
  • Layer the cucumber, spinach leaves, tomato slices, avocado slices, spouts, microgreens and basil.
  • Fold the wrap tightly, as you would a burrito, tucking in all of the veggies with the first roll then rolling firmly to the end. Cut in half and enjoy.

Nutrition Facts : ServingSize 1 g, Calories 309 kcal, Carbohydrate 32 g, Protein 10 g, Fat 17 g, SaturatedFat 3 g, Sodium 520 mg, Fiber 9 g, Sugar 2 g

CLASSIC HOMEMADE HUMMUS



Classic Homemade Hummus image

This homemade hummus is incredibly creamy, smooth, and fluffy and packed with a rich, nutty, and lemony flavor. Plus, you'll learn all the tips and tricks for making incredible hummus at home so you'll never want to buy store-bought hummus again!

Provided by Nisha Vora

Categories     Appetizer     Condiment     Sauce

Time 1h

Number Of Ingredients 15

8 ounces (227g) dried chickpeas* ((1 cup + 2 tbsp))
1 teaspoon baking soda, (divided)
A generous ¾ cup (175-195g) good-quality tahini
6 tablespoons freshly squeezed lemon juice, (plus more to taste)
3 garlic cloves, (chopped**)
1 teaspoon ground cumin, (plus more to taste)
Kosher salt
Freshly cracked black pepper to taste
6 to 10 tablespoons ice water
⅓ cup (80 mL) good-quality extra virgin olive oil
5 large garlic cloves, (thinly sliced)
4 to 6 strips of lemon peel, (about 2 inches long (don't peel too deeply to avoid the white pith))
Flaky sea salt or kosher salt
1 handful of flat-leaf parsley, (chopped )
Paprika, sumac, or Aleppo pepper flakes

Steps:

  • Soak the chickpeas. Add the chickpeas to a large bowl. Cover with cold water and ½ teaspoon baking soda. Soak for 8 hours or overnight. Drain and rinse.
  • Cook the chickpeas. Add the drained chickpeas to a medium saucepan with ½ teaspoon baking soda and 6 cups of water. Bring to a boil over medium-high heat. Cover the pot, and reduce the heat as needed to maintain a rapid simmer and cook for 30 minutes.Uncover the pot and add 1 teaspoon of kosher salt. Continue cooking for 10 to 15 minutes, or until the chickpeas are very soft and smush when pressed with a spoon/fork or pressed between your fingers. Drain well.
  • Drain the chickpeas, then transfer to a food processor. Blend for 1-2 minutes until you have a smooth puree, scraping down the sides as you go.
  • To the food processor, add ¾ cup tahini, lemon juice, garlic, cumin, 1 heaping teaspoon kosher salt, and pepper to taste. Blend, and with the motor running, stream in the ice water, 1 tablespoon at a time. After 6 tablespoons of ice water, evaluate the texture. If you want it to be looser, stream in more water, and continue blending until smooth and creamy. Once you reach your desired texture, taste for seasonings, adding more salt, garlic, cumin, or lemon juice as needed.
  • Make the topping. Heat the olive oil in a medium frying pan over medium heat. Once the oil is warm (but not too hot), add the garlic and cook, swirling the pan or stirring frequently, for 2 to 2 ½ minutes, until the garlic just turns golden (don't wait until it browns). Add the lemon zest and cook for another 30 seconds. Use a slotted spoon to transfer the garlic and lemon zest to a plate and sprinkle with a bit of flaky sea salt. Reserve the oil.
  • Transfer the hummus to a large plate and use the back of a spoon to make waves or to make a well in the center. Spoon the garlic-lemon oil into the ridges or into the well. Top with the fried garlic and lemon zest. Top with chopped parsley and a few shakes of paprika.

Nutrition Facts : Calories 320 kcal, Carbohydrate 24 g, Protein 10 g, Fat 22 g, SaturatedFat 3 g, Sodium 449 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 18 g, ServingSize 1 serving

HUMMUS & VEGGIE WRAP-UP



Hummus & Veggie Wrap-Up image

I had a vegan wrap that was similar to this once when I stopped at a diner while on a long and arduous walk. I enjoyed it so much that I modified it to my own taste and now have it for lunch on a regular basis. Everyone at work wants to know how to make it. -Michael Steffens, Indianapolis, Indiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 1 serving.

Number Of Ingredients 8

2 tablespoons hummus
1 whole wheat tortilla (8 inches)
1/4 cup torn mixed salad greens
2 tablespoons finely chopped sweet onion
2 tablespoons thinly sliced cucumber
2 tablespoons alfalfa sprouts
2 tablespoons shredded carrot
1 tablespoon balsamic vinaigrette

Steps:

  • Spread hummus over tortilla. Layer with salad greens, onion, cucumber, sprouts and carrot. Drizzle with vinaigrette. Roll up tightly.

Nutrition Facts : Calories 235 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

HUMMUS RAINBOW WRAPS



Hummus rainbow wraps image

Make these colourful rainbow wraps, with hummus, beetroot, carrot, feta and baby spinach for a quick and easy veggie lunch for the whole family

Provided by Cassie Best

Categories     Lunch

Time 15m

Yield 3 (or 2 adults and 2 children)

Number Of Ingredients 6

3-4 wraps (1/2 a wrap will be enough for a smaller child)
6 tbsp hummus
2 carrots , grated
4 cooked beetroot , grated
large handful of baby spinach
100g feta , crumbled (optional)

Steps:

  • Spread the wraps with the hummus, then fill with the carrot, beetroot, spinach and feta, for those who want it. Wrap and save for lunchtime or eat straightaway.

Nutrition Facts : Calories 286 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium

RAINBOW VEGGIE PINWHEELS



Rainbow Veggie Pinwheels image

Provided by Holly Yzquierdo

Categories     Salads & Wraps

Time 15m

Number Of Ingredients 7

4 large wheat tortillas
1 cup hummus
1 red bell pepper, sliced thin
2 carrots, shredded or matchsticks
1 yellow bell pepper, sliced thin
1/2 cup baby spinach leaves
1/2 cup purple cabbage, sliced thin or shredded

Steps:

  • Spread about ¼ cup hummus over each tortilla. Leave room on the edge.
  • Arrange the veggies on the hummus covered tortillas (in the order of the rainbow).
  • Roll up each tortilla tightly.
  • Cut crosswise into pinwheels and serve.

RAINBOW WRAPS



Rainbow wraps image

Make a healthy change to your lunch box this week with these rainbow wraps. Packed full of crunchy, colourful vegetables this is one way to ensure you're eating the rainbow.

Provided by Mandy Mazliah

Categories     Lunch

Number Of Ingredients 7

1/4 white cabbage (finely shredded)
1/2 carrot (peeled and cut into matchsticks)
1 cooked beetroot (cut into thin strips)
1/2 red or yellow pepper (cut into thin strips)
1/4 cucumber (cut into thin slices)
2 tortilla wrap
4 tablespoons hummus (cream cheese or vegan alternative also works well)

Steps:

  • Spread a wrap with about a couple of tablespoons of hummus or cream cheese.
  • Add a selection of prepared vegetables starting from one side and adding veggies until you get just past the middle of the wrap.
  • *Roll up tightly to the centre, fold the bottom and top up, hold in place with your fingers and then roll to the end, using your fingers to push back any vegetables that fall out.
  • Use a little cream cheese or hummus to stick the wrap closed. Cut in half with a sharp knife.

Nutrition Facts : Carbohydrate 33 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, Sodium 393 mg, Fiber 8 g, Sugar 10 g, Calories 203 kcal, UnsaturatedFat 4 g, ServingSize 1 serving

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