Roasted Capsicum Hommus Wrap


Don’t fall over sideways! Yes, I’m posting for the second time within two days. It would probably help you understand if I explain two things. Firstly, I’ve sprained my foot so have been couch ridden for a week and likely to continue to be so for at least another week. I don’t think there is a cooking blog I haven’t read this week, so naturally my thoughts turned to my little blog! Secondly, my husband has got himself a new toy – a motorbike. So weekends that were previously filled with entertaining him now find me alone on the computer while he goes for a ride with his mates. I can’t complain, really. It’s actually nice to get a little ‘me’ time on the weekend.

So as you can see from the image above, I’ve been getting heavily into watermelon lately! Weather here definitely heated up and it got up to 43 degrees Celsius here on Wednesday! Was a good day to be inside with the air conditioning of full blast! So it’ been the perfect weather to be eating summer fruits. I’m pretty much eating a quarter of a watermelon and a mango everyday. That is my idea of heaven!

Also, because I’m currently couch bound, I’m trying to be ultra careful about what I eat since I’m limited to a Pilates DVD for exercise. It’s been hard because I’ve really been getting into my running and now I’ve been recommended not to run for a month by the doctor! 😦 On the upside, it’s given me a new appreciation for things like yoga and Pilates. I always felt to uncoordinated to go to classes and the few times I did go, I found it a little boring. I’m now seriously considering signing up with the local yoga studio and continuing to practice it at least once a week, even when I’m back up and running (forgive the pun!).

Anyway, enough about me. I wanted to share a little recipe that I have been pretty much eating everyday for lunch this week. My husband loves the hommus I make in the Vitamix, so this week I thought I might mix it up a little bit and add roasted capsicums. Nothing new or particularly ground breaking, I know, but WOW! I will definitely be rotating this regularly through my repertoire now!

Roasted Capsicum Hommus (makes a LOT! About 20 serves)
adapted from the Vitamix recipe

2 cans chickpeas, 1 drained & 1 with liquid
1/4 cup raw sesame seeds
1/4 cup lemon juice
2 garlic cloves
1 – 1 1/2 teaspoons cumin
2 large red capsicums

Pre-set grill to high. Core the capsicums, remove all seeds and membrane and cut into quarters. Lay on a large baking tray and press down with you hand so they lay flat. Once grill is hot enough, play tray directly under the element but not touching. Let char until skins are blistered and blackened (You may want to have your overhead fan on!). Once ready, place capsicum in a bowl and cover with cling-wrap. This will help ‘steam’ the capsicum skins and make them easier to remove. Once cool enough to touch, remove skins.

Place capsicum flesh, along with all other ingredients in a high-speed blender.* Blend until smooth, scraping down the sides when required.

To serve, try dusting it with a little smoked paprika.

* I recommend a high-speed blender, like Vitamix. If you don’t have one, a food processor should work fine.

While this hommus is beautiful just as a dip, I love it in wraps! It makes a great, creamy and satisfying filling.

Roasted Capsicum Hommus Wrap (serves 1)

1 gluten-free wrap or tortilla
1/4 cup of Roasted Capsicum Hommus
2 small falafel, crumbled (I used the Yumi’s brand)
1/4 a red capsicum, sliced
1/2 an avocado, sliced (I usually weigh it, about 50 grams)
Shredded basil (optional)
1-2 handfuls of baby spinach
Vegan mayonnaise (also optional)

Spread the hommus down the centre of the wrap, stopping about a good inch from the bottom. Top with crumbled falafel, red capsicum, avocado and basil.


Top with as much baby spinach as you can cram into the wrap (I like lots!).


Fold up the bottom, then bring the two sides together to enclose the wrap. I got a bit carried away with my fillings and had great difficulty wrapping the sides together! So I had to take a picture of me holding the wrap as if I’d let go, it would have fallen apart!


Voilà! You have a healthy, tasty and satisfying lunch. Try not to be like me and make a total mess of yourself whilst eating! To balance out the meal, finish it off with a piece of fruit, like a mango, because mangos are awesome!

So what vegan/vegetarian fillings do you like in your wraps? I’m always looking for ideas!

Stay awesome x


Back with a vengence!

Hi all. I’ve been very AWOL for a few years, as you see! I actually thought I’d lost this blog or it had been deleted so was thrilled to find it still set up.

So…what have I been up to?

Well, I’ve veered in between vegetarian eating and omnivore eating in the last few years but am now firmly back in veggie land. I am a borderline vegan and eventually I hope to make the total crossover. I’ve been experimenting in raw food and running. I planned for a half marathon this year but due to injury a few months ago, I’ve had to shelve that plan til next week!

What are you all having for dinner tonight? I’m having my old standby which is a baked sweet potato with a bean and vegetable mix over the top. I seriously live off this stuff when I don’t have to cook for the hubby. The sweet potato gives me healthy, nutritious carbs for my running and the beans give me good protein. Tonight I mixed it up by adding some sliced beet leaves, since I used a bunch of beets in a recipe a few days ago (and I hate waste!).

I’ll add them to the mix at the end so they don’t stew down too much. The current mix looks like this:

Forgive me for not being much of a photographer! This mix makes 3 generous serves. You could probably split it four ways if you wanted! When the mix has reduced down, I’ll spoon it over a baked sweet potato, like so:

If you were curious to try this yourself, here is the recipe!

    Bean Based Potato Topping (Serves 2-3 – generously!)

    1 onion, sliced
    2 cloves of garlic, finely minced
    1 zucchini, diced
    2 stalks of celery, diced
    1/2 red capsicum, diced
    1 carrot, grated
    A few generous handfuls of greens (beet leaves, spinach or rocket)
    1/2 can of chickpeas or any other beans (for a heartier meal, add the whole can!)
    1 can of salt-free diced tomatoes
    1 can of salt-free tomato puree
    2-3 tsp of dried oregano

    * Heat a non-stick pan over a medium heat. Add onion and saute with a little water until soft. Add garlic and saute for about 1 more minute. Add zucchini, celery, capsicum, carrot, tomatoes, puree and a little water. Bring to the boil then reduce and simmer for about 20 minutes, adding a little water if the mix becomes too dry.

    * Add oregano and simmer for a further 5 – 10 minutes until sauce is thickened. Serve over a baked sweet potato and top with some nutritional yeast, if you like!


This can be changed up anyway you like, depending on your mood. Sometimes I add less veggies and add olives, capers and marinated artichoke hearts, which adds a lovely anti pasto flavour to it! If you don’t have tomato puree, just use passata or even a basic pasta sauce.

Stay awesome x