'Rolls filled with taste'

6 wraps

Spicy hummus

  • 2 cups chickpeas (cooked previously)
  • Juice from one lemon
  • 3 tbsp tahini
  • ¼ cup olive oil
  • ½ cup water
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • ½ tsp cayenne powder
  • A pinch sea or Himalaya salt


  • 6 big cabbage leaves
  • 2 carrots
  • Green leaves or green peas sprouts
  • 1 cup unsalted hazelnuts
  • 1 tsp organic honey
  • A pinch of sea salt

Combine the chickpeas, tahini, olive oil, water, salt and spices in a bowl and mix with a food processor until you get a soft but chunky consistency. Keep it aside. Prepare the assembling ingredients: Remove the cone  of the cabbage with a knife and put it under water (running from the tap) for a few seconds, then separate the leaves one by one. Grind the carrots. Rinse the greens. To prepare the nuts, place the hazelnuts in a pan and toast them in medium-low heat until they are browned. Add the honey and salt. Combine with the nuts by using a wooden spoon. Remove from the heat and let them cool.

To make the wraps, add some hummus inside of a cabbage leaf and on the top of the hummus some carrots, greens and toasted nuts, (if you wish, sprinkle some extra olive olive oil).

Roll the cabbage and pin the wrap with some wooden toothpicks