Autumn Wrap with Roasted Pumpkin Hummus, Grilled Halloumi, and Arugula - photo 1
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Autumn Wrap with Roasted Pumpkin Hummus, Grilled Halloumi, and Arugula

Pikantne Takeaway Dishes Vegetarian Dishes Lunches 60 min Medium 14 wyświetleń ~42.72 PLN - (0)
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Description

This recipe is the essence of autumn wrapped up in a handy and filling wrap, perfect for lunch at work, school, or a picnic. The heart of the dish is a velvety, homemade hummus made from roasted hokkaido pumpkin, which delights with its natural sweetness and deep, slightly nutty aroma. Its creamy texture is complemented by salty and springy halloumi cheese, fried to a golden brown, adding character and satisfaction. The whole is completed by spicy, fresh arugula and crunchy red onion, which introduce a refreshing element. An optional addition of toasted walnuts and a touch of honey elevates the flavor experience to a higher level, creating the perfect balance of sweet, salty, and savory notes. The wrap is not only delicious but also visually appealing – its cross-section reveals beautiful, contrasting colors: the intense orange of the hummus, the white of the cheese, and the green of the arugula. It is a wholesome, vegetarian meal that provides protein, healthy fats, and fiber, giving energy for many hours.

Ingredients (16)

Servings:
4
  • Hokkaido pumpkin 400 g
  • Ciecierzyca konserwowa 240 g
  • Pasta tahini 45 g
  • Lemon juice 30 ml
  • Garlic 2 ząbki
  • Extra virgin olive oil 0.2 łyżek
  • Cold water 50 ml
  • Whole wheat tortillas 4 szt.
  • Halloumi cheese 200 g
  • Arugula 50 g
  • Red onion 0.7 szt.
  • 🌿 Przyprawy
  • ground cumin 0.4 łyżeczek
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 30 g
  • Liquid honey 10 g
💰 Szacowany koszt dania: ~42.72 PLN (10.68 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baked Pumpkin Hummus

1

Preheat the oven to 200°C with fan (or 220°C top and bottom). Wash the hokkaido pumpkin thoroughly, cut it in half, and use a spoon to remove the seeds and fibers. Cut the pumpkin into smaller pieces, about 3-4 cm wide. You don't need to peel it. Transfer the pumpkin pieces to a baking sheet lined with parchment paper, drizzle with one tablespoon of olive oil, and sprinkle with a pinch of salt. Bake for 25-30 minutes, until the pumpkin is completely soft (check with a fork – it should go in easily) and slightly browned at the edges.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt
Use a large, sharp spoon to scoop out the seeds - it's the easiest way. Evenly spreading the pumpkin on the baking sheet in a single layer will ensure it bakes evenly, rather than steaming.
2

When the pumpkin has slightly cooled, transfer it to a blender jar or a tall food processor bowl. Add the drained and rinsed chickpeas, tahini, peeled garlic cloves, lemon juice, the remaining two tablespoons of olive oil, cumin, salt, and pepper. Start blending on high speed. After about a minute, when the ingredients are combined, gradually add cold water while continuing to blend. Continue for 3-4 minutes until you achieve a perfectly smooth, fluffy, and creamy consistency. Taste and adjust seasoning with salt or lemon juice if needed.

Ingredients: Hokkaido pumpkin, Ciecierzyca konserwowa, Pasta tahini, Garlic, Lemon juice, Extra virgin olive oil, ground cumin, Salt, Ground black pepper, Cold water
The key to creamy hummus is patience and a powerful blender. Scrape down the sides of the bowl from time to time to ensure everything blends evenly. Adding cold water makes the hummus lighter and fluffier.

Preparation of Wraps

3

Remove the halloumi from the packaging and dry it thoroughly with a paper towel. Cut it into slices about 0.5-1 cm thick. Peel the red onion and slice it into very thin wedges. Wash and dry the arugula. If you are using nuts, chop them coarsely with a knife.

Ingredients: Halloumi cheese, Red onion, Arugula, Walnuts
Thoroughly drying the halloumi cheese is key! This way, it will brown beautifully in the pan instead of splattering and cooking in its own juices. Use a very sharp knife to slice the onion so that the pieces are thin and delicate.
4

Heat a grill pan or a regular heavy-bottomed pan over medium heat. Do not add any fat. When the pan is hot, place the halloumi slices on it. Fry for about 2-3 minutes on each side until the cheese develops beautiful golden-brown stripes or spots and becomes soft in the middle. Remove from the pan and set aside.

Ingredients: Halloumi cheese
Do not move the cheese around the pan while frying; let it brown peacefully. The finished cheese should be firm to the touch but not rubbery. Do not fry it for too long, as it will become hard.
5

In the same dry skillet after frying the cheese, warm the tortilla wraps. Just about 20-30 seconds on each side is enough for them to become warm and more flexible. Be careful not to burn or dry them out.

Ingredients: Whole wheat tortillas
Heating the tortillas makes them more pliable and prevents them from cracking while rolling. You can also heat them in the microwave for 15-20 seconds, covered with a damp paper towel.
6

Time to assemble! Place a warm tortilla on a board or countertop. Spread a generous portion (about 3-4 tablespoons) of pumpkin hummus in the center, leaving about 3-4 cm of free margin all around. On the hummus, layer a handful of arugula, then 3-4 slices of grilled halloumi and a few slivers of red onion. If using, sprinkle everything with chopped nuts and drizzle with a little honey. Fold the sides of the tortilla inward, then roll it tightly from the bottom up, creating a neat roll. Repeat with the remaining tortillas.

Ingredients: Whole wheat tortillas, Halloumi cheese, Arugula, Red onion, Walnuts, Liquid honey
To prevent the wrap from falling apart, don't add too much filling. The key is to roll it tightly. After rolling, you can wrap the wrap in parchment paper or aluminum foil - this will help it maintain its shape, especially if you're taking it to go.

Fun Fact

💡

Halloumi cheese comes from Cyprus and is one of the few cheeses in the world that can be safely grilled or fried without breading, as its high melting point means it does not melt under heat.

Best for

Lunch do pracy Piknik na świeżym powietrzu Szybki i zdrowy obiad Posiłek po treningu

Tips

🍽️ Serving

Before serving or packing for takeout, cut the wrap in half at a sharp angle - it will look very appetizing. To make it easier to eat on the go, wrap the bottom half of each piece in breakfast paper or aluminum foil. The wrap tastes great both warm, right after preparation, and cold after a few hours in the fridge.

🥡 Storage

If you are preparing wraps in advance, it's best to store all the ingredients separately in airtight containers in the fridge and assemble them just before eating. Hummus can be stored for up to 4 days, and grilled halloumi for up to 2 days. This way, the tortilla won't get soggy, and the vegetables will stay crunchy.

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