Wrap Cake

Ingredients

• 4 tbsp olive oil
• 4 tbsp tahini (sesame paste; 15 g)
• 440 g chickpeas (canned; drained weight)
• 2 tbsp lemon juice
• 2 tsp ground cumin
• Salt
• 5 whole wheat tortilla sheets
• 5 tomatoes
• 1 Red Onion
• 2 Garlic cloves
• 1 tbsp balsamic vinegar
• a handful cilantro
• a handful parsley
• a handful dill

Instructions

1. 1.

   For the hummus, combine 2 tbsp oil and tahini paste in a blender and whisk for at least 1 minute. Meanwhile, drain chickpeas into a sieve and rinse with cold water. Add chickpeas, 120 ml water, lemon juice, cumin, and 1 tsp salt to the blender and blend until smooth. Cover and refrigerate for later use.

2. 2.

   Wash, dry, and chop the herbs. Wash tomatoes, halve them, remove stems and seeds, and dice the flesh. Peel and finely chop onion and garlic. Mix both with tomatoes, remaining oil, vinegar, and two-thirds of the herbs; season with salt and pepper.

3. 3.

   Lay wraps side by side on a work surface and spread hummus over each. Top with tomato mixture and stack wraps onto a cake plate. Finish with a layer of tomatoes. Sprinkle the remaining herbs over the top and cut into slices before serving.