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Prep Time
20 min
Cuisine
Israeli
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 643 kJ 153 kcal |
2915 kJ 694 kcal |
Fat of which saturates |
5.2 g 2.3 g |
23.4 g 10.5 g |
Carbohydrate of which sugars |
19.5 g 3.1 g |
88.4 g 14.1 g |
Fibre | 3 g | 13.4 g |
Protein | 6 g | 27.1 g |
Salt | 0.55 g | 2.47 g |
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.
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
Add the chopped garlic, 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
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!)
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)
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
Add the tortilla wraps to a baking tray
Put them in the oven for 2 min or until they're warmed through
Meanwhile, add the wild rocket to the pomegranate dressing and give it a good mix up – this is your pomegranate salad
Assemble your tortillas with the hummus, charred peppers and pomegranate salad, then crumble the feta all over
Enjoy!