Monthly Archives: January 2018

Rainbow Pesto Hummus Roll-ups

Rainbow Pesto Hummus Rollups

Rainbow Pesto Hummus Roll-ups
Prep time
Total time
Recipe type: Sandwich / Wrap / Snack
Serves: 4
  • Wholewheat / wholegrain wraps
  • 1 pot (300g) oil free hummus (or homemade)
  • 1 bunch fresh basil
  • 1 red capsicum
  • 1 yellow capsicum
  • 1 large carrot
  • baby spinach leaves
  • ½ red onion
  • cucumber
  • Radishes
  1. Blend the hummus with the basil leaves until smooth
  2. Finely slice the capsicum, onion, cucumber and radishes into thin strips, use a vegetable peeler on the carrot to make ribbons.
  3. Spread pesto hummus across the full surface of the wrap
  4. Lay the veggies across on top to cover ⅔ of the wrap
  5. Roll up like a sushi roll and slice in half or into bite size pieces (great for kids).
  6. Serve immediately.



Smashed Chilli Chickpea & Avocado Salad Wrap


Smashed Chill Chickpea Avocado Wrap

Smashed Chilli Chickpea & Avocado Salad Wrap
Prep time
Total time
Makes 6 wraps
Recipe type: Sandwich / Wrap / Snack
Serves: 6
  • Wholewheat wraps / pitta bread etc
  • Cos lettuce leaves / baby spinach leaves
  • 1.5 cans chickpeas, drained and rinsed (about 2 heaped cups cooked chickpeas)
  • 2-3 spring onions, finely chopped
  • Zest of a lemon
  • 1 small cucumber, diced
  • 2 small celery sticks, diced
  • 3 teaspoons of semi-dried chillies (Gourmet Garden brand), or 1 teaspoon chopped chillies in brine
  • ¾ cup mint leaves, chopped
  • 3 heaped tablespoons oil free hummus
  • 2 tablespoons cashew cream (optional - replace with extra hummus)
  • Juice of a a lemon
  • 1 teaspoon maple syrup
  • Salt & pepper to taste
  • 1 large avocado, diced
  1. Put the chickpeas in a food processor and pulse to chop roughly. Or smash in a bowl with a potato masher or fork. Tip into a bowl
  2. Add the spring onions, lemon zest, celery, cucumber, chillIes and mint leaves and mix well.
  3. In a separate bowl mix together the hummus, cashew cream if using, lemon juice, maple syrup and seasoning.
  4. Tip the chickpea mixture into the bowl and gently stir through the diced avocado.
  5. Warm the wraps in a hot pan or sandwich press for a minute until flexible.
  6. Place some baby spinach or a few cos lettuce leaves on the wrap, heap a few tablespoons of the mixture on top, fold up and then toast briefly to seal the edges. Cut in half and serve.