#veggieroll

20250422 #breakfastdiary 1379, 16°C/rain, 10 min/exercise (M) It's clearly just a veggie roll, so I was surprised how many calories it came out to — turns out half the calorie count belongs to the tahini sauce. I have new respect for tahini sauce. Approx. 864kcal #veggieroll, stuffed to bursting with hummus spread

Lettuce or romaine or other broad-leaf greens, 1/2 bell pepper, 1/4 red cabbage, 1/2 carrot, (hummus spread) 125g (about 1.5 cups) chickpeas, 5T tahini sauce, 1 clove garlic, 1T lemon juice, 1/2T salt and 2T olive oil

1. In a blender, combine 125g (about 1.5 cups) boiled chickpeas, 5T tahini sauce, 1 clove garlic, 1T lemon juice, 1/2T salt and 2T olive oil, and blend smooth. Add the olive oil in two batches. It's supposed to be hummus-style but I don't think I nailed the consistency. Anyway, 2. Pat dry broad-leaf greens like lettuce or romaine and lay them down as a base, then top with the hummus spread from step 1, red cabbage, and bell pepper, and roll it up — but the hummus spread keeps squeezing out. Fix it by laying everything onto rice paper and rolling that around it instead.