Oct 12, 2015

Pumpkin and hummus wraps



When I was crafting these delicious pumpkin and hummus wraps, I began to think about something. While zucchini is super versatile and you can throw it into almost every dish and it will come out good, then pumpkin is more choosy. Or is it just me? You really have to think how it will suit with other ingredients and if the outcome will be tasty. One of the easiest ways to prepare pumpkin, is to just grate it with a coarse grater and then cook it on a pan with some onions, salt and pepper. And so I did with this dish. I also added homemade hummus, lettuce and tomatoes and wrapped it all up into soft wraps.

These rolls were a really great dinner. I also think they would make a fabulous breakfast or lunch. Soft and smooth hummus with a hint of curry, juicy grated and cooked pumpkin, crunchy lettuce and soury tomato. A fabulous combination for some hearty and filling Fall wraps.

If you can't get enough of pumpkin (or it's just lying around in your house), you can also make this super creamy savory pumpkin and oat casserole with sun-dried tomatoes and coconut milk. Or this peanutty pumpkin pasta or this good old classic - silky smooth pumpkin soup with a hint of ginger.

PS! Have you already checked out the new and shiny recipe index? All my recipes are now properly categorized and finding dinner ideas has never been easier.


Preparation time: 15 minutes

Serves: 4 - 6 people

Ingredients:

For the pumpkin:
  • 2 Tbsp oil
  • 1 onion
  • 2 ½ cup / 350 g coarsley grated pumpkin
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 smaller clove of garlic

For the Hummus:
  • 2 x 14 oz / 2 x 400 g canned chickpeas
  • ¼ cup / 60 ml water
  • ½ tsp salt
  • 2 Tbsp oil
  • 1 tsp curry powder
  • 1 Tbsp lemon juice

For the wraps:
  • vegan tortillas of your choice
  • some lettuce
  • couple of tomatoes

Directions:

Heat up a pan. Add oil, thinly chopped onion and a pinch of salt. Cook for a couple of minutes. Add grated pumpkin, salt and pepper. Cook for a few minutes. Add crushed garlic clove, cook for half a minute and remove the heat.

For the hummus, drain and rinse chickpeas. Add water, salt, oil, curry powder and lemon juice. Blend until smooth (I used an immersion blender).

Take a tortilla, spread a couple of tablespoons of hummus on it, add a couple of tablespoons of pumpkin mix, 2 lettuce leaves and about a tablespoon of chopped tomato + a pinch of salt. Then roll it tightly. Serve and enjoy.

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