Ainsley Harriott's - Chunky hummus, roasted red pepper and spinach wrap
Category: Ainsley Harriott
Servings
Serves 4
Ingredients
2 garlic cloves, roughly chopped
1 mild red chilli, seeded and roughly chopped
handful fresh flat-leaf parsley leaves
400g (14oz) can chickpeas, drained and rinsed
2 tablespoons extra virgin olive oil
1 tablespoon sesame oil (optional)
4 soft flour tortillas (white or wholemeal)
50g (2oz) young tender spinach leaves
400g (14oz) can or jar roasted red peppers, drained and sliced
salt and freshly ground black pepper
Method
1. Place the garlic, chilli and parsley in a food processor and whizz until finely chopped. Add half of the chickpeas with the olive and sesame oil, if using and whizz again until smooth. Add the remaining chickpeas and pulse for another 10 seconds until just combined so that the hummus still has plenty of texture. Season to taste.
2. Preheat a frying or griddle pan and quickly toast the soft flour tortillas on both sides. Spoon dollops of the hummus down the middle of each tortilla and then pile the spinach and red peppers on top. Roll up to enclose the fillings and then cut each one in half on the diagonal. Arrange on plates to serve.
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