Mediterranean chickpea hummus wraps
Spain on a Fork · ♥ 882 likes · 8.7K views · 7 min video
Read about chickpeas in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 can canned chickpeas
Drain two cans of chickpeas into a colander, rinse under water and shake off the excess.
- 30 ml extra virgin olive oil
Heat a large fry pan over medium heat, add the rinsed chickpeas and drizzle in the olive oil.
- 2½ g sweet smoked Spanish paprika
Pan roast the chickpeas 3 to 4 minutes, mixing continuously, until lightly roasted, then turn off the heat.
- 2 g ground cumin
- sea salt
- freshly cracked black pepper
Add the smoked paprika and cumin, season with sea salt and black pepper, mix well and leave to come to room temperature.
- 1 can canned chickpeas
Drain and rinse one more can of chickpeas and blend in a food processor 30 seconds to 1 minute until well blended, scraping down the sides halfway.
- 45 g tahini paste
- 2 cloves garlic
- 1½ g ground cumin
- 30 ml extra virgin olive oil
- 15 ml fresh lemon juice
- sea salt
- freshly cracked black pepper
Add the tahini, garlic, cumin, olive oil, lemon juice, sea salt and black pepper and run 1 to 2 minutes until well blended, scraping down halfway.
- 1–2 tbsp water
With the motor running add 1 to 2 tablespoons of water until creamy; more water for thinner hummus, less for thicker. Taste and adjust the seasoning.
- 50 g chopped red onion
- 75 g chopped red bell pepper
- 75 g chopped English cucumber
Transfer the cooled chickpeas to a large bowl with the chopped red onion, red bell pepper and cucumber and mix well.
Mixing the chickpea filling
- large flour tortilla
Spread hummus over a large flour tortilla, add the chickpea mixture and roll it up tightly like a burrito.
Assembling the wraps