This recipe isn’t rocket science, many of you would have made something similar in the past. It’s more of a reminder of how awesome fresh and crunchy vegetables taste, let alone when packed in a wholesome wrap with plenty of hummus. Neither of my kids were keen on hummus before, but with this BBQ flavoured version I finally won their approval. Letting your child choose which veggies go in can help with fussy eaters, slightly older children might enjoy creating their own wraps entirely. Makes a great snack, lunch, picnic or uncomplicated dinner.
What you need:
For the hummus:
1 tin chickpeas – opt for an organic brand without any added salt or preservatives
3 tbsp tahini
1.5 - 2 tbsp soy sauce
1 tbsp rapeseed oil
1 tbsp lime juice
2 tsp smoked paprika
1 tsp ground ginger
½ tsp garlic granules
1 tbsp nutritional yeast
Dash of water
For the veggies and wraps:
2 wholemeal wraps – use a brand with natural ingredients, generally the fewer ingredients the better as this means less additives and preservatives (I never realised how much stuff can go into a simple wrap before I started reading on the back..)
Fresh veggies of your choice, I tend to use:
1 large carrot – peeled and sliced into sticks
½ pepper – sliced
½ cucumber – sliced the long way
4 lettuce leaves
How you do it:
Start with the hummus.
Simply add all the ingredients to a food processor and blend until you get a smooth paste, scraping the sides down once or twice and adding a dash of water if necessary.
Wash and slice your vegetables.
Cut your wraps in half (unless you want to make them full size) and generously spread them with hummus.
Put a lettuce leave on each one of them followed by a handful of veggie sticks.
Gently roll the wraps and close with a toothpick (unless your child has a firm grip and will eat it in one go ;-)).