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Beetroot Hummus Wrap



  • Whole tortillas

  • ¼ Red onion

  • 1 Avocado

  • Spinach baby

  • Mix of seeds (pipes, linen …)

  • Arbequina Naturvie variety extra virgin olive oil

For the hummus

  • 200 g. Clean and peeled beet

  • 400 g Cooked chickpeas

  • 1 Garlic

  • Half lemon juice

  • Arbequina Naturvie variety olive oil

  • Salt to taste

For the tahini

  • 1 tbsp Toasted sesame seeds

  • 2 tbsp Water


  1. We started preparing the hummus. Cook the beets in plenty of water until tender. We reserve

  2. In a food processor, we introduce the ingredients of the tahini and crush them.

  3. In the glass of the blender we introduce the chickpeas (we reserve a handful for the end), the tahini, the garlic, the beet, salt, the lemon juice and oil to taste.

  4. We crush well, if it is too thick we can add a little more oil or water. We reserve

  5. Cut the avocado into slices and the onion very small.

  6. We form the wraps by smearing the hummus, add the rest of the ingredients and roll up. We cut in half and add to decorate seeds and a little more onion.

  7. Finish the dish with a good sprinkling of Arbequina olive oil from Naturvie and ready to serve.

  8. We assemble the wrap.

Mery, gastronomic blogger of La Dolce Gula

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