Baked kalamata hummus wrap
with a salad of cabbage, sun-dried tomatoes, onions and more
The olive hummus will cause and explosion of flavour and is accompanied by rice noodles and vegetables seasoned with an oriental dressing.
Nice and quick!
wheat, soya, gluten, sesame
Oriental salad dressing
Mix of seeds
Mix of green leaves
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
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 noodles for approx. 4 minutes. Drain and let them cool down with tap water. Drizzle them with some oil and set aside.
For the hummus: drain the chickpeas while reserving the water. Place the chickpeas in a tall mixing jar. Add 1/4 cup of the chickpea water together with the hummus dressing and the olives without their pits. Blend it with a hand blender to a smooth paste. Set aside.
Cover a baking tray with parchment paper. Place the wraps on top and spread them with all the hummus. Sprinkle with the mix of seeds. Bake in the oven for approx. 10-12 minutes. Turn off the oven and set aside.
Wash the vegetables. Chop the lettuce. Cut the cabbage, onion and sun-dried tomatoes into thin strips. Grate the carrot. Mix all ingredients in a bowl and add the oriental dressing. Season to taste. Add the rice noodles and mix it well.