Recipe

Roast pumpkin and hummus wraps

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Roast pumpkin and hummus wraps
  • 800 gram pumpkin, peeled, seeded, cut into thin wedges
  • 1 head garlic, cloves separated, skin left on
  • 2 tablespoon vegetable or olive oil
  • 2 teaspoon honey
  • 1/3 cup bought hummus
  • 170 gram packet (4) gluten-free wraps
  • 50 gram baby rocket leaves
  • 1 cup grated mozzarella

Method

Roast pumpkin and hummus wraps
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Line a large baking tray with baking paper.
  • 2
    Place pumpkin, garlic, oil and honey on prepared tray; toss to coat. Season.
  • 3
    Bake 30 minutes, or until golden and cooked. Cool completely on tray.
  • 4
    Squeeze garlic from skins; mash. Stir into hummus.
  • 5
    Place wraps on a board; spread with hummus. Top with pumpkin and rocket; sprinkle with mozzarella.
  • 6
    Roll up tightly. Serve.

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