Buckwheat Wrap with Beetroot Hummus



 

Buckwheat Wraps with Beetroot Hummus

Makes 4

For the Buckwheat Wrap:

330g Naturalia buckwheat flour

1 teaspoon salt

2 eggs, beaten

2 tablespoons Biopret coconut oil

Mix together the buckwheat flour and salt in a bowl. Create a well in the middle of the mixture and add the egg plus 750ml water. Whisk together until you get a smooth batter.

Heat one tablespoon of the oil in a non-stick skillet and pour in 120ml of batter, swirling to coat the bottom of the pan evenly. Cook for about two minutes, until the underside is turning golden brown. Flip and cook the other side for two more minutes. Continue with the remaining batter until you have four wraps.

For the Beetroot Hummus

1 garlic clove, minced on a microplane

400g can Naturalia chickpeas, drained and rinsed

250g cooked beetroot

2 tablespoons Adonis Valley tahini

4 tablespoons olive oil

Juice of 1 lemon

Place rice, after rinsing well, in a saucepan with 500ml of boiling water. Bring to a boil again and reduce heat and simmer for 45 minutes, until tender. Allow to cool.

Whisk together the tahini, soy sauce or tamari, olive oil, vinegar, and lemon juice. Add the shredded kale leaves and massage them together using your hands for one to two minutes until the kale is slightly softened and completely covered in the sauce.

Place the garlic, chickpeas, beetroot, and tahini in the bowl of a food processor and blend until just combined. With the motor running, slowly add the oil and blend until smooth. Add the lemon juice and season with salt and pepper to your taste.

Fill the buckwheat wrap with beetroot hummus (recipe below), avocado, cucumber, spinach, and whatever herbs I have hanging around in the back of my fridge. A squeeze of lemon and a drizzle of olive oil plus some The Good Thymes seasoning mix makes it all better. Finally, fold in the ends of the wrap and roll it up tightly.

 


 

 

 

 

 

 

 

 

 

 

 

 


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