Pink Hummus Wraps

Name: Pink Hummus Wraps
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Other
Ingredients: vegan-friendly wrapsFor the pink hummus:; 400g of chickpeas, drained and rinsed; 1 medium-large beetroot previously cooked; 10 tbsp olive oil; 1 tbsp of date syrup; juice of 2 lemons; 2 tbsp coconut vinegar; 3 tsp ground wild garlic; 2 tspground cumin; 2 tsp ground coriander; Pink Himalayan salt and pepper, to tasteFor the vegetable filling:; 3 large carrots; 1 large cucumber; 2 avocados; 8 cherry tomatoes; sprouts of your choice (creator used broccoli, alfalfa and mustard sprouts)

Serves: 4

Ready in: Under 15 Mins

Cost Cutting Eco Friendly Quick Make Vegan Friendly

Easy to prepare and quick to eat when you're in a rush, these are fresh and light, and most-importantly - delicious!

Ingredients
Method

Ingredients:

vegan-friendly wraps

For the pink hummus:

400g of chickpeas, drained and rinsed
1 medium-large beetroot previously cooked
10 tbsp olive oil
1 tbsp of date syrup
juice of 2 lemons
2 tbsp coconut vinegar
3 tsp ground wild garlic
2 tspground cumin
2 tsp ground coriander
Pink Himalayan salt and pepper, to taste

For the vegetable filling:

3 large carrots
1 large cucumber
2 avocados
8 cherry tomatoes
sprouts of your choice (creator used broccoli, alfalfa and mustard sprouts)

method:

Place all of the pink hummus ingredients into a food processor, add 3 tablespoons of water and blend until smooth. Store in an airtight container (plastic free if possible) in the fridge for up to a week.
Assemble the wraps, whichever way your creativity entices you with the vegetables and hummus together. I hope you enjoy these as much as my friends and I have!

Print Recipe www.theendovegan.com/