Sunflower Hummus Wrap with Red Pepper
4.2(663 ratings)Chickpea hummus is off the menu for raw eaters, but soaked sunflower seeds blended with raw tahini, lemon and cumin make a spread that is every bit as satisfying. The wrap uses the same seeds, blended with zucchini and flax, so the flavors echo each other. Serve it with a couple of small side salads for a full lunch board.
- Hands-on
- 30 min
- Dehydrate
- 7 hr
- Total
- 7 hr 30 min
- Serves
- 2
- Level
- Challenging
Method
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Step 1: Soak the sunflower seeds for 4 hours, drain well and set aside 1 cup of them for the hummus.
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Step 2: Blend the remaining 1/2 cup seeds with the zucchini, flaxseed, turmeric and 1/2 teaspoon salt until smooth, then spread into two thin rounds on lined dehydrator trays.
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Step 3: Dehydrate at 115F for 5 hours, flip, remove the liners and dry about 2 hours more until pliable and dry to the touch.
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Step 4: Blend the reserved sunflower seeds with the tahini, lemon juice, garlic, cumin, remaining salt and a little water until creamy and hummus-thick.
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Step 5: Spread hummus over each wrap, add lettuce and red pepper strips along one edge and roll up snugly, then slice in half.
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Step 6: Set the wrap halves on a board with small bowls of simple salads alongside, such as grated carrot or cucumber with dill.
Same technique, different aisle
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