Rinse and drain the chickpeas. Shake the cumin on a dry pan and bump it into a mortar.
Put chickpeas, cilantro, cumin, squeezed garlic and tahin in a blender, and add the broth. Drive to a thick humus. Season with lemon juice, salt and pepper and finally turn oil.
Cut the peppers into boats. Cut eggplant and zucchini into slices.
Brush a grill pan with oil and heat it well. Grill the vegetables until tender and colored.
Rinse the salad and toss it dry. Lunch the wraps, and fill them with lettuce, hummus and grilled vegetables.
Energy: 1790 kJ (426 kcal).
Carbohydrate: 61 g.
Fat: 15 g, including 13g saturated fat.
This post was published on March 23, 2020 9:34 pm