Paprika wrap with hummus

Name: Paprika wrap with hummus
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1 can(s) (425 ml) Chickpeas; 1 Garlic clove; 3 TABLESPOONS Tahin (sesame paste; glass); 7-10 Tbsp salt, pepper; 2-3 TEASPOONS Lemon juice; 5 TABLESPOONS Olive oil; 8 red onions; 1 pack of Wheat cakes with corn flour (8 pieces, 320 g); 2 TABLESPOONS demerara sugar; 100 ml dark balsamic vinegar; 1 glass (370 ml) red roasted peppers; 2 tin(s) (each 390 g) Artichoke Hearts; 6-8 Stem(s) flat leaf parsley or coriander; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

1 can(s) (425 ml) Chickpeas
1 Garlic clove
3 TABLESPOONS Tahin (sesame paste; glass)
7-10 Tbsp salt, pepper
2-3 TEASPOONS Lemon juice
5 TABLESPOONS Olive oil
8 red onions
1 pack of Wheat cakes with corn flour (8 pieces, 320 g)
2 TABLESPOONS demerara sugar
100 ml dark balsamic vinegar
1 glass (370 ml) red roasted peppers
2 tin(s) (each 390 g) Artichoke Hearts
6-8 Stem(s) flat leaf parsley or coriander
7-10 Tbsp Aluminium foil

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). For the hummus, drain the chickpeas. Peel and chop the garlic. Finely puree the chickpeas, garlic, tahini and 75 ml water in a tall mixing bowl.
2
Season to taste with salt and lemon juice. Stir in 2 tablespoons of oil.
3
Onions peel and cut into slices. Wrap the tortillas in foil and warm them up in a hot oven for 10-15 minutes. Heat 3 tablespoons of oil in a frying pan and fry the onions for about 4 minutes.
4
Sprinkle with sugar and caramelise while stirring. Deglaze with vinegar, bring to the boil and simmer for 3-4 minutes. Season to taste with salt and pepper.
5
Drain the roasted peppers and artichokes. Chop the peppers finely, halve or quarter the artichokes. Wash parsley, shake dry and chop coarsely.
6
Take out tortillas and spread hummus evenly over them, leaving 2-3 cm of edge free. Spread caramelized onions, peppers and artichokes on top. Sprinkle with parsley and roll up into wraps.