curried hummus wrap-12curried hummus wrapWriting about food is a funny act which in the grand scheme of the world can seem menial, trivial, and downright silly. When the world seems chaotic, and where violence acts are mentioned as often as the weather outside, it seems callous to talk about the state of chia and kale like they bare any meaning. So often food is removed from political discussions, yet food is such a politically charged necessity; from what you consume, to what conditions it's grown in, who picks it and how, how much they are paid, where it comes from, and what and whom suffers for it to make its way to your plate.

In recent weeks I've noticed an outpouring of  food, politics, and humanity crossing over within the blogging world, and it brings me hope. Hope that this avenue can use its far-reaching power to evoke discussion, thought, and  a little verstehen along the way. These posts - here, here, here, and here- have been getting my love this this week <3

Sharing meals strengthens kinships, help forge new bonds, and is a primal way of demonstrating love. Packing and enjoying a meal with those close, has always been a favourite way of mine to spend time with those I love. Food should be simple, effortless, and stress free, because when it all comes down to it, we have more important things to do than slave over a hot stove. These summer days may be long, but they are as fleeting as the vine ripened berries lost to the birds.

There seems to be a minimal amount of time for cooking these last few days, so we've been living off of wraps, jammed packed with crispy, juicy veggies, and our most enjoyed hummus. Even a  simple can of chickpeas, blitzed along with some spices and herbs, can make for a nourishing meal perfect for sharing among loved ones, conversations, and plenty of laughs.


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Serves 4, Print Recipe Here

2 Tbsp. Olive Oil
1 inch (2.5 cm) piece of ginger, peeled and thinly sliced
1 Can Chickpeas (540 ml)
2 Tbsp. Sunflower Seed Butter (or Tahini or Cashew Butter)
Juice of 1 lemon,  2 tablespoon Juice
2 cloves garlic, minced
1 tsp. Salt
1 tsp. Ground Cumin
1 tsp. Ground Coriander
⅛ tsp. Cayenne
¼ tsp. Ground Turmeric
Pinch Chili Flakes

Beet Salad

2 Carrots, Grated
2 Medium Beets, Grated
1 Rounded Tbsp. Raisins
2 tsp. Olive Oil
2 tsp. Lemon Juice
Pinch Sea Salt
Pinch Black Pepper

To Serve

Whole Grain or Gluten Free Wraps
Sprouted Beans
Chutney (Optional)


1.Begin by making the hummus. Add the oil to a small frying pan and add the ginger, cumin, and coriander. Saute over medium heat for about 5 minutes or until the ginger is softer and the spices become fragrant.

2. Add the drained and rinsed chickpeas to a food processor along with the sunflower seed butter, lemon, garlic, salt, turmeric, cayenne, and chili. Puree this mixture until it is smooth. Water may need to be added a tablespoon at a time until desired consistency is reached. Taste and adjust seasoning as needed. The flavours will develop more as it sits.

3. Make the salad by grating the beets and carrots and tossing with the raisins, oil, lemon juice, and salt and pepper.

4. To make up the wrap, spread a good amount of hummus down with some beet salad, fresh cilantro, crisp lettuce, sprouted beans and chutney if desired.

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xox Sophie


  1. These wraps look like the ideal picnic food, and I desperately wish I could jump through my computer screen into that lush, verdant green right now! So gorgeous, Sophie. And thanks for sharing, too. I totally agree—there's an amazing opportunity to learn from each other and grow together with every meal. xoxo

  2. Sounds delicious! I'm planning to make these wraps, just wondering if you're using pre-cooked or raw beets in this recipe. 🙂

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