This delicious wrap recipe is made with homemade beet hummus, quinoa, fresh greens, walnuts and goat cheese.It makes the perfect vegetarian lunch that can easily be made gluten-free.
Recipe has been updated January 2022.
I posted this beet hummus recipe awhile ago and wanted to share this delicious wrap recipe using the homemade beet hummus. Beets with walnuts and goat cheese are the perfect pairing, plus some quinoa for protein and greens, wrapped in a tortilla makes the perfect vegetarian lunch! Note that the beet hummus is vegan however goat cheese is not, therefore this wrap recipe is not vegan.
INGREDIENTS
Easy Beet Hummus
- Beets | 2 medium sized beets, with the steam removed
- Chickpeas | drained and rinsed. I like to remove the skins of the chickpeas, which helps create a creamier hummus and also helps with digestion. I like to put the chickpeas on a clean kitchen towel, fold the towel over top of the chickpeas and gently rub your hands over the chickpeas/towel. This will help remove the skins (discard the skins). It’s definitely can be a pain to do but worth it!
- Lemon juice
- Olive Oil
- Tahini
- Garlic Cloves
- Water
- Salt
Wrap Ingredients
- Tortilla | any 10-inch tortilla, choose a gluten-free tortilla (like an almond or coconut flour based tortilla), if wanting to make this recipe gluten-free
- Quinoa | cook in vegetable broth for extra flavour
- Cucumber
- Greens | baby arugula, spinach or any leafy green
- Walnuts
- Goat Cheese
HOW TO MAKE BEET HUMMUS
Start by making this homemade beet hummus recipe. You can make this recipe ahead of time and keep it in the fridge for up to 4 days.
- Roasting Beets: Preheat oven to 400°F. Loosely wrap each beet in foil and place in oven for 35 minutes or until tender. Remove from oven, let cool and remove skin on beets.
- Chickpeas: While the beets are roasting, remove skins of the chickpeas. It’s an extra step however I find it gives a creamier texture. I like to put the chickpeas on a clean kitchen towel, fold the towel over top of the chickpeas and gently rub your hands over the chickpeas/towel. This will help remove the skins. Discard skins.
- Putting it together: Chop the cooled beets and add to food processor along with remaining hummus ingredients. Pulse until creamy (about 2 minutes depending on food processor).
HOW TO MAKE THIS BEET HUMMUS WRAP
Spread about 4 tbsp of beet hummus onto a tortilla. Top quinoa, cucumber, leafy greens, walnuts and goat cheese (see photos below). Fold wrap tight, slice in half and enjoy. See video below on how I like to tightly wrap this tortilla!
How to store
- The beet hummus can be made ahead of time and kept in the fridge for up to 4 days.
- Quinoa can also be cooked ahead of time and kept in the fridge for 4-6 days.
I recommend assembling this wrap right before you are ready to eat or in the morning if taking it for lunch. Otherwise it will be soggy.
How to make this recipe gluten-free
Choose a tortilla that is gluten-free. There are many pre-made almond or coconut flour based tortillas that are gluten-free or you can make your own gluten-free tortilla!
WHAT TO SERVE THIS RECIPE WITH
This recipe contains about 300 calories (plus or minus more depending on the tortilla you choose). Therefore you will want a side to go with this wrap if eating it for lunch.
- Side salad (try this 5-minute salad recipe)
- Edamame (good source of protein)
- Crackers, fruit or a couple cheese slices
HOW TO VIDEO
See how easy it is to make this recipe!
OTHER VEGETARIAN RECIPES TO TRY
PrintBeet Hummus Wrap
- Total Time: 45 mins
- Yield: 3 cups of hummus 1x
- Diet: Vegetarian
Description
This delicious wrap recipe is made with homemade beet hummus, quinoa, fresh greens, walnuts and goat cheese.It makes the perfect vegetarian lunch that can easily be made gluten-free.
Ingredients
Beet Hummus (makes about 3 cups)
- 2 medium beet, steam removed
- 540 ml can of chickpeas, drained and rinsed
- 1/4 cup lemon juice (juice from about 1 fresh lemon)
- 4 tbsp olive oil
- 2 tbsp tahini
- 2 garlic cloves
- 3 tbsp water
- 1/2 tsp salt
Wrap (1 serving)
- 1 tortilla (choose a gluten-free tortilla if making this recipe gluten-free)
- 3/4 cup cooked quinoa
- 1/4 cucumber, chopped
- 1 cup (handful) of baby arugula, spinach or any leafy green
- 1 tbsp walnuts, chopped
- 1 tbsp goat cheese, crumbled
Instructions
Beet Hummus
- Preheat oven to 400°F. Loosely wrap each beet in foil and place in oven for 35 minutes or until tender. Remove from oven, let cool and remove skin on beets.
- While the beets are roasting, remove skins of the chickpeas. see notes
- Add chopped beets and remaining hummus ingredients to a food processor and pulse until creamy (about 2 minutes depending on food processor).
- You will have lots of leftover beet hummus, therefore store in airtight container in the fridge for up to 4 days (use to make this recipe throughout the week and/or use as a dip with crackers, vegetables, pita chips, etc.).
Putting it together
- Spread about 4 tbsp of beet hummus onto a tortilla. Top with remaining wrap ingredients. Fold wrap tight, slice in half and enjoy.
Notes
- Removing the skins of the chickpeas helps create a creamier hummus and also helps with digestion. I like to put the chickpeas on a clean kitchen towel, fold the towel over top of the chickpeas and gently rub your hands over the chickpeas/towel. This will help remove the skins. Discard skins.
- Prep Time: 5
- Cook Time: 45 mins
- Category: Lunch
Jocelyn
Made this the other day and it was so good. This is definitely going to be made often!!
It’s nice to see a local Winnipegger on Pinterest.