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
Scale
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