Carrot, Beetroot and Harissa Hummus Flatbread

This dish is a rich source of folate, which may benefit heart health in people with high levels of homocysteine in the blood (a risk factor for heart disease).


Serves 2
adults
317
Kcals
per serving

8 Mins
prep

1 Mins
cooking

Recipe
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Ingredients

Pine nuts   (25g)
Hummus  (100g)
1 tsp harissa  (5g)
1 large carrot, washed, peeled and grated  (120g)
2 medium beetroot, washed, peeled and grated  (100g)
2 tsp lemon juice
2 large wholemeal flatbread  (120g)
1/2 small red onion, finely sliced  (40g)
Spinach, finely sliced  (50g)
Fresh flat leaf parsley, finely chopped  (10g)
Pinch of salt

Method

  1. Set a small frying pan over a medium heat and add the pine nuts. Toast until golden brown taking care not to burn them.
  2. Combine the hummus with the harissa in small bowl.
  3. In another small bowl add the carrot, beetroot and lemon juice and combine well.
  4. Lay each wrap out flat and spread with the hummus and harissa mixture. Now lay the red onion, spinach and parsley on top of the hummus. Finally spoon over the carrot and beetroot and sprinkle with the toasted pine nuts.
  5. Season with a pinch of salt and roll each wrap then cut in half and serve.
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Nutritional information per serving

317kCal, 1325kJ
11.8g
9.3g
1.2g
46.7g
12.7g
7.6g
755mg

© The Vegetarian Society