For the Hummus 1 cup chickpeas 1.5 tblsp Tahini 1.5 tblsp lemon juice Little black pepper 1/2 tsp Jeera Powder 1 tsp Olive oil 1 garlic Salt to taste Method: Soak chickpeas overnight. Pressure cook it for 3-4 whistles. In a blender, put olive oil, tahini, garlic and lemon juice along with the chickpeas and blend it. For the Wrap 1 Grated Carrot 1 small cut zucchini 1 cup moth (or moong) sprouts 1 cup spinach 1 small red onion chopped 1 small bell pepper thinly sliced 1 Avacado cut into small pieces Method: Heat the wrap and spread the hummus on it. Put all the vegetables in it. That's it!
August 27, 2014