A light and vegan wrap where chickpea hummus meets grilled zucchini, eggplant, and red pepper and is rolled in a tortilla. Finished with mint and sumac, this recipe brings the freshness of Levantine cuisine to a practical meal.
Char the zucchini, eggplant and red pepper on the grill setting of your oven or in a pan until lightly browned on all sides, then drain.
Warm the tortilla in a dry pan for a few seconds, then spread hummus over it.
Place the charred vegetables, mint and sumac on top of the hummus-covered tortilla, roll it up tightly, then cut in half and serve.
Important: After roasting the vegetables, drain them and squeeze out the excess liquid, otherwise they may soften and tear the tortilla while rolling. Allergen: contains gluten (tortilla) and sesame (hummus).
Adding a few drops of lemon juice and a pinch of sumac to the hummus gives it a refreshing acidity that balances the smoky flavor of the vegetables.
Admin DadaGastro · verified in test kitchenBelirtilen süreden 15 dakika sonra hâlâ hamurumsuydu, biraz daha pişirmem gerekti.
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