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Home : Special Diets : Vegetarian : Cashew-Chickpea Hummus Wrap

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Cashew-Chickpea Hummus Wrap

Contributed by: Michael Abramson of M Vegetarian Recipes

With Roasted Tomato Chutney.


  • 8 Chapathi or tortilla
  • 1 Cup grated carrot
  • 2 Cup shredded lettuce
  • 1 Cup peeled, seeded, grated, drained cucumber
  • 1/2 Cup roasted tomato chutney

Chickpea - Cashew Hummus

  • 1/4 Cup canola or sunflower oil
  • 10 thin slices fresh ginger - peeled
  • 1 can chickpeas (19 oz) - rinsed well and drained
  • 1/3 Cup roasted cashews - unsalted
  • Juice of 1 lime
  • 1 clove garlic - minced
  • 1/2 tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1.2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Large pinch turmeric
  • Large pinch cinnamon
  • 2 Tbsp fresh basil - chopped
  • 2 Tbsp fresh mint - chopped


Gently heat oil and ginger slices in a small sauce pan over low heat. Let ginger sizzle but not brown. After 10 minutes remove from heat and set aside to cool.

Empty can of chickpeas into strainer and rinse well. Let drain completely.

Combine all hummus ingredients in food processor including ginger and oil. Blend to rough paste and season to taste. (Thin with a couple of tablespoons of water if necessary).

To Serve:

Heat chapathi or tortillas in 300 F oven for 3 minutes. Spread 1/3 cup hummus and 1 tablespoon chutney down center of each wrap. Top with carrot, lettuce and cucumber. Roll tightly - trim ends - and cut each roll in half or thirds.

Roasted Tomato - Ginger Chutney

  • 4 Roma tomatoes (halved lengthwise)
  • 1/2 Cup sundried tomatoes - not oil packed
  • 1/2 Cup white onion - chopped
  • 1 Tbsp sunflower oil
  • 1 clove garlic - minced
  • 2 T ginger - minced
  • 1 tsp ground cumin
  • 1/2 tsp chili flakes
  • 1 cinnamon stick
  • 2 Tbsp honey
  • 2 Tbsp balsamic vinegar
  • 1/8 tsp sea salt

Preheat oven to 325 F. Arrange tomato halves cut side up on baking tray and lightly brush with oil and sprinkle with salt and pepper. Roast in oven for 45 minutes. Remove and let cool. Peel away skin.

Soak sundried tomatoes in boiling water for 10 minutes.

Heat oil in skillet over medium heat. Saute onion for 5 minutes. Add garlic, ginger, cumin, chile flakes and cinnamon sticks and sauté an additional 5 minutes. Remove from heat, remove cinnamon sticks and set aside to cool.

Place roasted tomatoes, soaked sundried tomatoes, onion mixture and all remain ingredients into food processor. Pulse to combine.

Return chutney to pan over medium low heat. Heat, stirring occasionally to evaporate liquid until you reach desired consistency. Cool and refrigerate until required.




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