I apparently just can’t stop with the lettuce wraps! For the first dinner of the second half of my Whole30 (wooo!), I made a batch of vegan Whole30 carrot harissa hummus and used that as the filling for lettuce wraps. Before I started my vegan Whole30, the only non-legume hummus I had ever made was my beetroot hummus (recipe here), but veggie-based hummus is quickly becoming a new favorite of mine! I’m sure I’ll be trying out more soon.
I topped off the carrot hummus-filled lettuce wraps with chopped pistachios and mint, both of which played nicely with the oily heat of the harissa. In the recipe below, I call for 2 full tablespoons of harissa, but feel free to cut back if you don’t want as much spice. In keeping with the Moroccan theme, I made some spiced roasted cauliflower to go with the wraps. You can get that recipe here.
Like most lettuce wraps, these carrot harissa hummus wraps are pretty light, so I recommend serving a side dish. Each serving provides 6g protein from tahini and 3g from pistachios
- lettuce leaves (number of leaves needed varies depending on size of leaves)
- Carrot harissa hummus (recipe below)
- ½ c. pistachios, chopped
- small handful mint leaves, chopped
- Top the lettuce with carrot harissa hummus. Finish with pistachios and herbs.
- 1 lb. carrots, peeled and roughly chopped
- ½ c. tahini
- 2 T. fresh lemon juice
- 2 T. harissa
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. caraway seeds
- ¾ tsp. sea salt
- 4 cloves garlic
- Place carrots in a pot and cover generously with water. Bring to a boil and cook for 10-15 minutes, or until carrots are tender. Drain and let cool.
- Combine all ingredients in a food processor until smooth.