Summery wraps with almond hummus dip




  • 5 wraps
  • 1 handful spinach leaves
  • 2 carrots
  • 1 avocado
  • 1/2 cucumber
  • 1/2 jar chickpeas

Almond Hummus Dip

  • 400 g MyLove-MyLife Almond Yoghurt Alternative Natural
  • 1/2 jar chickpeas
  • 1/2 lemon
  • 1 clove of garlic
  • pinch of salt & pepper

Marinated tofu

  • 400 g natural tofu
  • 3 tbsp tahini
  • 3 tbsp lemon juice
  • 2 tbsp soy sauce
  • 2 tbsp apple vinegar
  • 1 tbsp sesame seeds
  • A little oil for frying


Marinated tofu

Cut the natural tofu into cubes and mix the remaining ingredients to make a sauce. Fry the tofu in a pan with a little oil, add the marinade and toss the cubes in it. Fry for a further 3 minutes over a medium heat until golden brown.


Almond hummus dip

Add the juice of half the lemon to a stand mixer with the remaining ingredients or blend with a hand blender to make a creamy dip.



Wash the spinach leaves, carrot and cucumber, peel and seed the avocado. Grate the carrot and cucumber. Spread the dip on the wraps first, then place the remaining ingredients in the middle, fold in at the bottom and roll up from one side to the other.

Enjoy with the remaining dip.

Recipe and photo: GewusstVegan by Melina Will

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