Paprika wrap with hummus

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 8
  • 10 red onions
  • 7-8 TABLESPOONS Olive oil
  • 2 TABLESPOONS demerara sugar
  • 120 ml dark balsamic vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 pack of Wheat cakes with corn flour (Corn Wrap Tortillas)
  • 5–6 Garlic cloves
  • 1 glass (370 ml, separation weight 250 g) Chickpeas
  • 8 TABLESPOONS Lemon juice
  • 1 jar (125 g) Sesame paste (tahini)
  • 1 glass (370 ml) roasted red pepper
  • 2 tin(s) (each 390 g capacity, 5-7 pieces) Artichoke hearts
  • 6-8 Stem(s) Parsley
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Onions peel and cut into slices. Heat 3 tablespoons of oil in a frying pan, add onions and sauté while turning, sprinkle with sugar and allow to caramelize. Deglaze with vinegar, bring to the boil and simmer over a low heat for 3-4 minutes. Season with salt and pepper. Remove from the stove

  2. 2

    Wrap the tortillas in foil and heat them in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 15 minutes. Meanwhile peel and finely chop the garlic. Pour chick peas into a sieve and drain well. Put the chick peas, garlic, lemon juice and 10 tbsp. water into a high mixing bowl and puree finely with a blender. Season with 1/2 tsp salt. Stir in sesame paste and 4-5 tbsp. oil

  3. 3

    Put the peppers in a sieve, drain well and cut into pieces. Pour the artichokes into a sieve, drain and cut in half or in thirds depending on size. Wash the parsley, shake dry and cut finely

  4. 4

    Take tortillas out of the oven and out of the foil and place them side by side on a work surface. Spread hummus evenly on top, leaving a free edge. Spread caramelized onions, peppers and artichokes evenly on top. Sprinkle with parsley. Arrange on shelves or roll up as desired

Nutrition Facts

KCAL
450 kcal
CARBS
49 g
FATS
22 g
PROTEINS
13 g