Kabocha Hummus & Aubergine in Chickpea Wraps
Author: 
Recipe type: Light Lunch
Cuisine: Street Food
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A vegan street food inspired recipe featuring gluten free chickpea flour wraps, kabocha hummus and a mix of fried aubergines
Ingredients
Chickpea Wraps
  • 80g chickpea (gram) flour
  • 160mls water
  • pinch salt
  • coconut oil to fry
Kabocha Hummus
  • 1 ~ 750g Kabocha Squash, whole
  • 1 clove garlic, minced
  • 1 Tbs olive oil
  • 1 Tbs tahini paste
  • 1 Tbs lemon juice
  • 1 Tbs lime juice
  • 1 tsp baharat spice
  • ½ tsp caraway seeds
Filling
  • 1 aubergine, sliced into £1 thick slices
  • 4 chestnut mushrooms, sliced
  • 2 spring onions, finely sliced
  • handful coriander and dill leaves,
  • pomegranate seeds
  • lime sliced
  • olive oil
Instructions
  1. First make up your wrap batter. Whisk together your chickpea flour with water and a pinch of salt. Cover and leave sit at room temperature for at least 1 hour, or ideally overnight.
  2. Next roast your squash. Pre-heat oven to 200C. Poke some holes in the skin of the kabocha with a skewer, then roast in the oven for 1 hour, or until the sides have started to collapse in on them selves. Allow to cool for 10 minutes, before slicing open. Discard the seeds, then scoop out the flesh and add to a blender or food processor. Discard the skin.
  3. Add the garlic, olive oil, tahini, lemon and lime juice, baharat, caraway seeds and salt to the blender, and blitz until you have a smooth hummus. Taste and adjust as necessary. Scoop into a bowl and chill until ready to use.
  4. Next you can prepare your filling, warm a tsp of olive oil in a medium sized frying pan and fry your aubergine and mushroom slices in batches until browned on both sides (around 10 minutes in total), then drain on kitchen towel. You may need additional oil with each batch as aubergines soak up the oil like crazy.
  5. Whilst your veg is frying grab another ~ 20cm / 9" pan and cook your wraps. Over a medium-hot heat warm a tsp of coconut oil in the pan, swirling it round to make sure it is covering all of the pan. Pour in half of your batter whilst holding the pan off the heat and swirl it round so that it is evenly spread in a circle across the pan. Return to the heat and cook for 2-3 minutes, or until the bottom starts to colour, there is no raw mixture on the top and bubbles have started to appear. Using a spatula ease the edges and bottom of the wrap away from the pan, then flip over and cook until browned on the underside, approx 2 mins. The wrap should be fairly sturdy, if not, you are flipping too soon. When done on the other side slide off on to a plate, then add another tsp of coconut oil to the pan and repeat with the rest of the batter.
  6. To serve spread your wrap with enough squash to cover it, load up with aubergines, mushrooms, spring onions, coriander, dill and pomegranate, then squeeze over some lime juice and roll up!
Recipe by Ceri Jones Chef at https://cerijoneschef.com/kabocha-hummus-chickpea-wrap/