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🍰 Colorful Wrap Cake

212 kcal · 30 min · 4 servings

Ingredients

• 4 tbsp olive oil
• 4 tbsp tahini (sesame paste; 15 g each)
• 440 g chickpeas (can; drained weight)
• 2 tbsp lemon juice
• 2 tsp ground cumin
• salt
• 5 whole wheat tortilla wraps
• 5 tomatoes
• 1 red onion
• 2 garlic cloves
• 1 tbsp balsamic vinegar
• 1 handful cilantro
• 1 handful parsley
• 1 handful dill

Instructions

1. 1. Put 2 tablespoons of oil and tahini paste into a blender.
2. 2. Blend the mixture for at least 1 minute.
3. 3. Drain the chickpeas into a colander.
4. 4. Rinse the chickpeas with cold water.
5. 5. Add the chickpeas, 120 milliliters of water, lemon juice, cumin, and 1 teaspoon of salt to the blender.
6. 6. Puree the ingredients until smooth.
7. 7. Place the hummus in the refrigerator, covered.
8. 8. Wash the herbs.
9. 9. Shake the herbs dry.
10. 10. Finely chop the herbs.
11. 11. Wash the tomatoes.
12. 12. Halve the tomatoes.
13. 13. Remove the stem ends and seeds.
14. 14. Cut the flesh into small cubes.
15. 15. Peel the onion.
16. 16. Peel the garlic.
17. 17. Finely chop the onion.
18. 18. Finely chop the garlic.
19. 19. Mix the onions and garlic with the tomatoes.
20. 20. Add the remaining oil.
21. 21. Add the vinegar.
22. 22. Add two-thirds of the chopped herbs.
23. 23. Season the mixture with salt.
24. 24. Season the mixture with pepper.
25. 25. Lay the wraps side by side on a work surface.
26. 26. Spread the hummus over the wraps.
27. 27. Top the wraps with the tomato mixture.
28. 28. Stack the wraps on top of each other on a cake plate.
29. 29. Finish the cake with a layer of tomatoes.
30. 30. Sprinkle the wrap cake with the remaining herbs.
31. 31. Cut the wrap cake into pieces before serving.

Nutrition per serving

• kcal: 212
• Protein: 8 g · Fett/Fat: 10 g · Carbs: 21 g