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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Tomato flavoured hummus used to filled roasted capsicum wraps with a scattering of pumpkin seeds, nuts, sultanas and veges. Served with cucumber sticks and refreshing radish and cherry tomatoes.
1 Blitz all the hummus ingredients together until smooth, adding ¼ cup water to make more of a runny consistency. Adjust seasonings.
2 Spread hummus over the wraps. Sprinkle over the carrot, corn, sultanas, seeds and nuts.
3 Roll up the wraps like a pinwheel and secure with a skewer. If taking as a travel meal, pack in a sealed lunch box in a chilly bag. Place the tomatoes, cucumber sticks and radish in a separate container.
4 To serve, cut the waps into slices and serve with the veges.
Make it gluten free. Use gluten-free wraps and check tahini and harissa are gluten free
The hummus can be made the day before and kept in the fridge until used to make the pinwheels.
Calories 17 cal
Kilojoules 2210 kJ
Total fat 50 g
Saturated fat 27 g
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