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Pink Hummus Wraps

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!

Pink Hummus Wraps Recipe: Veggie Magazine

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 http://www.theendovegan.com/

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