Hummus and roast carrot wraps

Ingredients

• Chickpeas (drained)300g
• Carrots (raw)300g
• Plain tahini (raw)30g
• Lemon juice (raw)25ml
• Garlic (raw)5g
• Cucumber (raw)150g
• Plain flour tortillas (cooked)4 pieces
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g

Method

1. Heat the oven to 200°C. Cut 300g carrots into sticks about 1cm thick and 5cm long. Toss with 15ml olive oil, 3g salt and 1g black pepper and spread in one layer.
2. Roast for 25–30 minutes, turning once, until the thick ends are tender and edges brown. If the outside darkens first, lower to 180°C and cover loosely for 5 minutes, then uncover.
3. Drain 300g chickpeas and mash thoroughly with 30g plain tahini, 25ml lemon juice and finely minced 5g garlic. Add cold drinking water a spoonful at a time until thick and spreadable. A fork gives a coarse hummus; continue mashing if any whole chickpeas remain.
4. Cut 150g cucumber into 5mm sticks. Warm 4 pieces plain flour tortillas briefly in a dry pan. Spread the hummus, add carrots and cucumber, then fold the sides and roll. Serve the hummus cold or cool; it needs no reheating.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.