Vegetable Wrap with Core Oil Hummus

For the vegetable wrap with seed oil hummus, mix flour, water, linseed oil and a little salt and knead into a loaf. Brush with a little oil and let rest covered for about 10 minutes.

In the meantime, prepare the hummus: To do this, drain the chickpeas and collect the liquid. Peel the garlic clove and add it. Squeeze the lemon and add 3/4 of the juice to the chickpeas with some salt, the seed oil and the cumin. Now add some of the reserved liquid and puree with a hand blender to a fine mush. If the hummus is too firm, add some more of the liquid.

Then prepare the vegetables for the filling: To do this, peel the beet and grate finely. Finely grate the cucumber with or without the peel, depending on your taste. Cut the tomato into fine slices. Drain dried tomatoes and cut into small pieces. Slice avocado lengthwise and scoop out flesh with a spoon. Immediately sprinkle with the remaining lemon juice and cut into strips. Roast the pumpkin seeds without fat.

Now divide the dough into 2 equal pieces and roll each out round, about 3 mm thin. If the dough is still sticky, sprinkle some flour over it. Heat the oil in a pan and once hot, bake the wraps one by one for about 45 seconds on each side.

Now spread the wraps with hummus on one side each, spread grated beetroot and cucumber, tomatoes, dried tomatoes as well as avocado on top.

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