You'll make smooth homemade hummus, smoky pepper strips and a slightly sour pomegranate molasses dressed salad to top these yummy feta wraps. If you don't have a food processor, fear not, with a masher (and a bit of elbow grease) you can still make a delicious, rustic-style hummus. Feta together!
Prep Time
20 min
Cuisine
Israeli
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Organic roasted hulled sesame seeds (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
1 pomegranate molasses pot (15g)
100% pomegranate molasses
1 can of chickpeas (400g)
Chickpeas, water, antioxidant: ascorbic acid
Allergens
Allergens highlighted by † (gluten, milk, sesame)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Peel and finely chop (or grate) the garlic
Drain and rinse the chickpeas and add them to a food processor
2
Add the choppedgarlic, tahini, 50ml [100ml]olive oil, a splash of water and a very generous pinch of salt to the chickpeas
Blitz until smooth and creamy then set aside – this is your hummus
Tip: alternatively if you don't have a food processor, add all of the ingredients to a pot (or a flat based dish) and mash everything until you're left with a coarse hummus
3
Deseed the red & yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips (as finely as you can!)
4
Heat a large, dry wide-based pan (preferably non-stick) over a high heat
Once hot, add the sliced peppers and cook for 3-5 min until starting to blacken slightly and char (this adds a smoky flavour)
5
Meanwhile, combine the pomegranate molasses with 1 tbsp [2 tbsp]water and a pinch of salt in a large bowl
Add 1 tbsp [2 tbsp]olive oil and mix well – this is your pomegranate dressing
6
Add the tortilla wraps to a baking tray
Put them in the oven for 2 min or until they're warmed through
7
Meanwhile, add the wildrocket to the pomegranate dressing and give it a good mix up – this is your pomegranate salad
8
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