I find the most difficult part of school lunches is ensuring that there is enough protein in the lunch box. That's why spinach hummus is the hero of these wraps.
Packed full of fibre, protein and goodness, you could serve it as a dip with crudite, or simply use it as a spread to replace butter and add your child's favourite filling.
For the hummus
- 1/2 clove garlic, peeled
- 1 tin chickpeas, drained
- 2 tablespoons tahini paste
- 2 handfuls baby spinach leaves
- juice from 1 lemon
- 4 tablespoons olive oil
- salt and pepper to taste
For the wraps
- 2 wraps
- 1 carrot, cut into matchsticks
- 1 cucumber, cut into matchsticks
- 2-4 tablespoons spinach hummus
Place the garlic, chickpeas, tahini, spinach, lemon juice, olive oil, salt and pepper into a food processor and blend for about a minute until smooth.
To make the wraps, spread the hummus generously over the surface of the wrap. Pile the carrot and cucumber in the centre of the wrap and roll until sealed. Slice in half and pack into a lunch box. Repeat process with second wrap.
Store leftover hummus in fridge for lunch the next day.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.
- Essential Kids