Makes approx. 500g Hummus
Beet Hummus
1 200z jar of chickpeas or 2 tins drained and rinsed
2 medium cooked beetroot
5oz tahini
60ml extra virgin olive oil
1 garlic clove crushed
Juice 1 lemon
1 tsp ground cumin
1 tsp sea salt
Freshly ground black pepper
Water to loosen
To serve
1 packet BFree Quinoa and Chia seed wraps
Mixed salad leaves
Small handful mint leaves
2 tbs sesame seeds
2 avocados
In a food processor add all the ingredients to make the Beet Hummus, except the water. Blitz to a puree.
Taste for seasoning, add more lemon, cumin, tahini, salt or pepper to desired taste. If your hummus feels a little thick, add a few splashes of water until you get the desired consistency.
Warm your wraps per packet instructions.
Spread generously with hummus, sprinkle with sesame seeds, top with avocado slices, mixed salad leaves and a few mint leaves. Wrap up and enjoy!
There will be left over hummus for you to enjoy, it will keep well in a sealed container in the fridge for 5 days.
What our customers say
Excellent
Based on 51 Reviews
Brandi
Your gluten free homestyle sourdough bread is the best I have ever had. Thank you for figuring out what others haven’t . I appreciate the taste, texture, and size of the bread!
Jason
This is the only allergen-free bread I have been able to find. I absolutely love it. Any other gluten-free bread I have found contains egg or soy.
Christine
It is pretty much impossible to find foods my son truly enjoys since he developed several food allergies. He was SO excited when he tasted this bread. It is exactly like normal bread! Now he can have sandwiches for lunch again. This will now be a staple at our house.
Autumn
The low carb protein wraps have changed my life and I’m obsessed. That may be a bit dramatic , but for real, they’re amazing. I have celiac and blood sugar issues so I eat a very high protein, low carb, and gluten free diet. These wraps are delicious and they don’t spike my blood sugar!! I’ve had pizza, fajitas, quesadillas, and peanut butter roll-ups this week using these wraps. They’ve made food exciting again. So, thanks.