Servings: 4 servings
Calories: 233kcal
Ingredients
Slow-Roasted Tomato & Basil Hummus
- 10 oz grape tomatoes halved
- olive oil mister or cooking spray
- 15 oz canned chickpeas or 1 ½ cups 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
- salt and pepper to taste
Veggie Hummus Wraps
- 1 large whole wheat tortilla
- ¼ cup Slow-Roasted Tomato & Basil Hummus
- handful of spinach
- about ½ cup carrot ribbons use a peeler to slice carrots into ribbons
US Customary - Metric
Instructions
Slow-Roasted Tomato & Basil Hummus
- Preheat oven to 225°F. Line a rimmed baking sheet with parchment paper.
- Place tomatoes cut-side up on baking sheet. Spray with olive oil. Bake for about 3 hours, or until tomatoes are shriveled, but still soft. Cool slightly.
- Combine tomatoes, chickpeas, olive oil, vegetable broth, basil leaves, lemon juice, tomato paste, and garlic in food processor. Process until smooth; add additional vegetable broth if needed. Season with salt and pepper to taste.
Veggie Hummus Wraps
- Spread hummus onto tortilla.
- Top with spinach and carrot ribbons.
- Roll tightly and cut in half or into pinwheels. If cutting into pinwheels, pack them tightly into a plastic container to hold their shape or spear them with toothpicks to keep them from falling apart. Each wrap makes two kid-sized servings.
Nutrition
Calories: 233kcalCarbohydrates: 26gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 491mgPotassium: 407mgFiber: 7gSugar: 3gVitamin A: 741IUVitamin C: 13mgCalcium: 75mgIron: 2mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!