This recipe is a true impact of International Hummus Day, which we celebrated two days ago and you might have some hummus left, so a good idea for finishing it can be highly appreciated. In fact, this is my favourite takeaway meal, which usually takes only 20 min to cook.
The recipe includes only a few basic ingredients and you have a huge field for various editions. You just need buckwheat groats for flatbread; hummus, vegetables and quinoa for filling.
I like to cook buckwheat flatbread adding garlic, sometimes turmeric and chilli pepper to the dough, as well as spinach suits it well and gives the dish amazing green colour. Especially, spinach is an excellent ingredient for valuable nutrition and happy summer colour of the flatbread.
Hummus also gives a variety of tastes and colours to the dish in addition to vegetable colours and variations. I like to use beetroot, sun-dried tomato, spirulina or edamame hummus. These are my favourites.
So actually, every hummus wrap that I cook is completely different and that’s what I really like about this dish and it never gets boring. You can see how different results I get on the pictures.
There are also various ways of serving hummus wrap. If you are cooking for takeaway, so it’s very convenient to roll it up in foil. But if you are up to serve it as a snack for many people, just put less filling and roll it up more tight and thin, and cut it into pieces.
COURSE: Lunch, Dinner
CUISINE: Plant-based, Vegan, Gluten-free, Macrobiotic
CALORIES per serving: calories 421 (carbs 67 g, protein 14 g, fats 11 g)
Serve it warm or chilled, take it with you or cut in pieces to share with loved ones. This dish is designed for sharing and caring.
Cook it often and make people happy around!