Baked sun-dried tomato hummus wraps
served with a pasta salad with tomatoes, olives, mushrooms
One of our original recipes to enjoy the combination of creamy baked hummus and an exquisite pasta salad.
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Nice and quick!
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Vegan
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
wheat, gluten, sesame
Utensils:
(Hand) blender
Parchment paper
Ingredients
Mix of green leaves
Red onion
Tomato
Carrot
Mushrooms
Pitted black olives
Cooked chickpeas
Sun-dried tomatoes
Wheat wraps
Whole-grain penne pasta
Salad dressing
Hummus dressing
Mix of seeds
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3276
783
36
5
98
20
20
24
0
650
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees. Boil 1 cup of water and soak the sun-dried tomatoes for 5 minutes. Bring plenty of water to a boil in a pot and add salt to taste. Cook the pasta for approx. 8 minutes. Drain the water and let the pasta cool down with tap water. Set aside.
2.
For the hummus: drain the chickpeas and reserve its liquid. Place the chickpeas in a tall mixing jar. Add 1/4 cup of the chickpea liquid together with the hummus dressing and sun-dried tomatoes. Blend it with a hand blender to a smooth paste. Set aside.
3.
Cover a baking tray with parchment paper. Place the wraps on the paper and spread all the hummus over them. Sprinkle them with the seeds. Bake in the oven for approx. 10-12 minutes. Turn off the oven and set aside.
4.
Wash the vegetables. Chop the lettuce and cut the tomato into wedges. Grate the carrot and cut the mushrooms into slices. Cut the onion into thin strips and the olives into slices. Mix all ingredients in a bowl and add the salad dressing. Season to taste. Add the pasta and mix it well.
5.