Wraps with Chickpea Cream

Ingredients

• 200 g dried chickpeas
• 2 Garlic cloves
• Salt
• 50 g tahini (glass)
• 1 lemon (juice)
• 0.25 tsp cumin
• 2 tbsp olive oil
• 50 g black olives (pitted)
• 2 Spring Onions
• 2 stalks celery
• 200 g cocktail tomatoes
• 1 handful frisée salad
• 4 tortilla sheets

Instructions

1. 1.

   Soak the chickpeas overnight, then drain and simmer in a pot covered with water for about 45 minutes until tender. Transfer to a colander, rinse under cold water, and finely blend with an immersion blender. Peel, chop, and grate the garlic cloves with salt. Add this mixture to the chickpeas along with tahini, lemon juice, cumin, and olive oil; stir well. Finely chop the olives and fold them in. Season with salt and refrigerate covered for 30 minutes.

2. 2.

   Meanwhile wash, trim, and slice the spring onions into rings. Wash, trim, and cut the celery into pieces. Wash and quarter the tomatoes. Wash, trim, and tear the frisée salad into small pieces.

3. 3.

   Spread the hummus onto the tortilla sheets and top with the prepared vegetables and salad. Roll up the wraps and serve.