Roasted Butternut Chickpea Hummus Wraps
Spicy, savory, wintery flavor is all wrapped up in a warm, homemade flatbread with these Roasted Butternut Chickpea Hummus Wraps. Quick winter weeknight dinners never tasted so good!
Happy almost 2017, everyone! Are you into New Year’s resolutions? I recently heard about “one word resolutions”, where you pick a single word to guide you through the year. Because I have an awful track record of keeping up with traditional resolutions, and because I love the idea of not feeling obligated to any one thing (like running every day or eating more salads), I’m going for it this year. And my word is going to be presence.
As a self-professed to-do list junkie, whether it’s on a train or while watching a movie or making dinner, I’m always multi-tasking. But sometimes the feeling that you must be doing something takes away from the moment your’e in, so I’m letting presence guide my year. I hope to be more present here with you on Live Eat Learn, but separate that from “real life” where I hope to be more present with family, friends, and the tulip-man. If you had to choose a word to guide your year, what would it be?
As the very last recipe of 2016, today I’m sharing with you these Roasted Butternut Chickpea Hummus Wraps. They’re quick (so you can be more present in the other areas of your life), healthy (hello, health resolutions), and so SO delicious. They’re slightly spicy, ultra-creamy, and all wrapped up in these homemade flatbreads from Minimalist Baker.
Anyways, in an effort to keep up with this resolution, I better get back to our family NYE festivities, which are currently involving Bailey’s spiked coffee, highly competitive games of hearts, and baked brie. Thank you so much for being a part of my year and for joining along on this crazy ride I call food blogging…catch ya on the flip side!
Roasted Butternut Chickpea Hummus Wraps
Ingredients
Filling
- 1 Tbsp butter + 1 Tbsp olive oil or 2 Tbsp olive oil for dairy-free option
- 2 medium yellow onions thinly sliced
- 1/2 medium butternut squash about 2 cups, 300 g, peeled and cubed
- 1 15-oz can chickpeas 425 g, drained and patted dry
- 3 Tbsp olive oil 45 mL
- 1 Tbsp soy sauce 15 mL
- 1 Tbsp sriracha 15 mL
- 2 tsp maple syrup 10 mL
- 1 tsp smoked paprika
- 1/4 tsp each salt and pepper
Sauce
- 1/2 cup hummus 120 g
- 2 tsp lemon juice 10 mL
- 2 cloves garlic minced
- Water to thin
To Serve
- 6 flatbreads
- 1 cup arugula
Instructions
- Heat butter and oil in a large saute pan over medium heat. Add the onions, stir to coat, and allow to cook until brown and caramelized, about 40 minutes. Stir to prevent burning every 5 to 10 minutes.
- Preheat oven to 425 degrees F (218 C). To a large bowl add butternut squash cubes, chickpeas, oil, soy, sriracha, maple, paprika, salt, and pepper. Gently stir to combine and spread onto a parchment paper-lined baking sheet. Bake for about 35 minutes, or until squash is fork-tender.
- Combine all Sauce ingredients, adding a touch of water to thin it to a consistency of your liking.
- To serve, evenly top 4 to 6 flatbreads with caramelized onions, butternut chickpea mixture, arugula, and hummus sauce.
Helpful products for this Hummus Wrap
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