Hummus & Tuna Wrap Sandwich
Lunch ideas are never enough. Try out this light alternative to traditional bread.
Ingredients:
Hummus Dip
200g Lamb Brand Dry Chickpeas
100g Tahini
Juice of 1/2 Lemon
Salt (to taste)
1/2tsp Ground Cumin
1-2 Garlic Cloves
1tsp Bicarbonate of Soda
Oil or Ice-Cold Water (for texture adjustment)
Olive Oil
Other Fillings
Dunia Tuna
Durum Tortillas
Lettuce
Lamb Brand Crispy Onion
1 Small Onion
Tomatoes
Method:
Start with the hummus, rinse the dry chickpeas well. Soak in plenty of water overnight (8–12 hours). The chickpeas will swell to about 2x–2.5x their size.
Drain and rinse the soaked chickpeas. Add to a pot with fresh water and add ½ tsp bicarbonate of soda for softer skins.
Boil, then simmer for 45–60 minutes, or until the chickpeas are soft and very creamy when pressed. Skim off foam and loose skins.
Drain and let cool slightly.
Add the chickpeas, tahini, lemon juice, salt, garlic cloves, and cumin in a food processor.
Blend until thick.
Slowly add ice-cold water (start with 60ml) and continue blending until smooth, creamy, and pale.
Adjust texture with more cold water if needed.
For extra richness, blend in 1–2 tbsp olive oil.
To create the tortilla sandwich, spread about 2 tablespoons of hummus onto a tortilla wrap and cut the wrap from the middle as shown on the video.
Fill the wrap with tuna, tomatoes, onion and lettuce,
Fold into a quarter, and your lunch is sorted.
You can toast the wrap on a hot skillet for a bout 30 seconds just before serving.
Related Posts
Follow our Social Platforms
