Get out of the lunch rut with this veggie-packed wrap! Carrots blend with traditional chickpeas and tahini to make a tasty hummus that is spiced with garlic and cumin and spread on gluten-free tortillas.
- 2 large carrots, diced
- ½ teaspoon olive oil
- ⅛ teaspoon salt
- 1 pinch black pepper
- 1 15-ounce can low-sodium chickpeas, drained and rinsed with liquid reserved
- ¼ cup tahini
- 1 garlic clove, minced
- Juice of ½ lemon, about 3 teaspoons
- ¼ teaspoon cumin
- ½ teaspoon salt
- 1 pinch cayenne pepper, to taste
- 4 gluten-free tortillas
- Lettuce, tomato, cucumber, optional, for topping
Preheat the oven to 400° F.
Place diced carrots on a cookie sheet and drizzle with the olive oil and season with salt and pepper. Roast carrots until cooked through, 30-35 minutes. Let carrots cool for 10 minutes.
Put the roasted carrots along with the chickpeas, tahini, garlic, lemon juice, cumin, salt and cayenne in the bowl of a food processor and turn on. While the food processor is running, slowly add in the reserved chickpea liquid, about 3 tablespoons, until desired consistency is reached.
To assemble the wraps, spread the tortilla with ¼ of the roasted carrot hummus and top as desired.
Nutrition Analysis: 370 cal, 15 g fat, 0 mg chol, 860 mg sodium, 49 g carbs, 11 g fiber, 9 g sugar, 13 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.