Serves 2 10 mins Prep 30 mins Cooking
Serves 2 10 mins Prep 30 mins Cooking
Vegan
1
Preheat oven to 190℃/Gas mark 5.
2
Blitz the chickpeas, tahini and Very Lazy Garlic in a food processor. Add the olive oil and blitz again until nice and smooth. Add the lemon juice to taste and season with salt. If the hummus is too thick, add a splash of water and blend until perfect.
3
Time for the squash: spread out the diced butternut squash on a baking tray lined with baking parchment (or foil if you can't find any parchment). Drizzle with one tbsp of oil, sprinkle over the paprika and a pinch of salt and mix together. Spread the squash out evenly again and roast for 25-30 mins.
4
Once the squash is tender, remove from the oven. Spread a big spoonful of hummus on each tortilla. Top with roasted squash, rocket and a crumbling of feta cheese (or vegan alternative!).
5
Fold your wrap however you see fit and enjoy!
