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Tomato hummus pinwheel wraps

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Bryce Carleton

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Tomato flavoured hummus used to filled roasted capsicum wraps with a scattering of pumpkin seeds, nuts, sultanas and veges. Served with cucumber sticks and refreshing radish and cherry tomatoes.

Serves: 4

Time to make: 45 mins

Ingredients

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Tomato hummus
1 can chickpeagarbanzoXsgarbanzosX, rinsed and drained
¹/³ cup sundried tomatoes
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon harissa
2 cloves garlic
¼ tsp salt
pepper

4 flavoured wraps (we used Woolworths Roast capsicum wraps)
½ cup grated carrot
¼ cup sweet corn
¼ cup sultanasgolden raisinsX
¹/³ cup pumpkin seeds
¼ cup cashew nuts
2 cups cherry tomatoes, to serve
1 telegraph cucumber, cut into sticks, to serve
10 radishes, to serve

Instructions

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1 Blitz all the hummus ingredients together until smooth, adding ¼ cup water to make more of a runny consistency. Adjust seasonings.

2 Spread hummus over the wraps. Sprinkle over the carrot, corn, sultanas, seeds and nuts.

3 Roll up the wraps like a pinwheel and secure with a skewer. If taking as a travel meal, pack in a sealed lunch box in a chilly bag. Place the tomatoes, cucumber sticks and radish in a separate container.

4 To serve, cut the waps into slices and serve with the veges.

HFG tip

Make it gluten free. Use gluten-free wraps and check tahini and harissa are gluten free

The hummus can be made the day before and kept in the fridge until used to make the pinwheels.

Nutrition Info (per serve)

Calories 17cal

Kilojoules 2210kJ

Protein 27g

Total fat 50g

–Saturated fat 27g

Carbohydrates 50g

–Sugars 19g

Dietary fibre 13g

Sodium 450mg

Calcium 130mg

Iron 6mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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