Slow-Roasted Tomato and Basil Hummus Wraps
Ingredients
Slow-Roasted Tomato & Basil Hummus
-
10
oz
grape tomatoes, halved
-
1
tbsp
olive oil mister or cooking spray
-
15
oz
canned chickpeas or cooked chickpeas, drained and rinsed
-
2
tbsp
olive oil
-
2
tbsp
vegetable broth
-
2
tbsp
basil leaves, packed
-
1
tbsp
lemon juice
-
1
tbsp
tomato paste
-
1
clove
garlic
-
to taste
salt and pepper
Veggie Hummus Wraps
-
1
large
whole wheat tortilla
-
¼
cup
Slow-Roasted Tomato & Basil Hummus
-
1
handful
spinach
-
½
cup
carrot ribbons
Instructions
- Preheat the oven to 225°F and line a baking sheet with parchment paper.
- Place the halved tomatoes cut-side up on the baking sheet and spray with olive oil.
- Bake the tomatoes for about 3 hours until they are shriveled but still soft, then cool slightly.
- In a food processor, combine the roasted tomatoes, chickpeas, olive oil, vegetable broth, basil leaves, lemon juice, tomato paste, and garlic, and process until smooth. Adjust consistency with additional vegetable broth if needed, and season with salt and pepper.
- Spread the hummus onto the tortilla, then top with spinach and carrot ribbons.
- Roll the tortilla tightly and cut it in half or into pinwheels. If making pinwheels, pack them tightly in a container or secure with toothpicks.
Nutrition Facts (estimated)
Servings
4
Calories
233
Total fat
11g
Total carbohydrates
26g
Total protein
8g
Sodium
491mg
Cholesterol
0mg
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