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Spinach wraps with fried leeks and pea hummus

We like to call these home-made spinach wraps with fried leeks and pea hummus summer pizzas for their fresh green look and feel!


For the spinach wraps
3 cups cake flour
1½ tsp baking powder
1 tsp salt
¼ cup vegetable oil
100 g spinach
¾ cup milk, warmed
For the fried leeks
½ cup cake flour
1 tsp baking powder
½ tsp salt
  cup water
1 egg
Vegetable oil, to deep-fry
1 large leek, sliced into rounds and separated
For the pea hummus
1 cup peas
2 tbsp sesame seeds, ground
2 garlic cloves, peeled
1 tsp cumin
  cup olive oil
To serve
Handful baby spinach
1 cup peas, steamed
Baby onions, sliced
Feta, crumbled

For the spinach wraps
1. Mix the flour, baking powder and salt. Add the vegetable oil and mix into a crumbly dough.
2. Blend spinach and milk on high until smooth.
3. Stir the spinach mixture into the dough. If the mixture is too dry, add some water.
4. Knead for 5 minutes, until smooth. Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
5. Flour a rolling pin and a work surface. Divide dough into 8 golfball- sized balls. Roll out each into a thin circle of about 15 cm.
6. Heat a pan over medium heat. Dry-fry wraps for 1 minute a side.
For the fried leeks
1. Mix flour, baking powder and salt in a bowl.
2. In a separate bowl, mix water and egg. Pour the dry ingredients into the wet and mix.
3. Heat oil in a pot. Dip the leeks in batter and fry until golden brown. Keep a close eye on them, as they burn easily. Drain on paper towel.
For the pea hummus
1. Pulse all ingredients, except the oil, until fine crumbs form.
2. Drizzle in the oil and continue pulsing until you have a consistency you’re happy with.
To serve
1. Spread the pea hummus on the spinach wraps. Scatter with the fried leeks, spinach, peas, onions and feta.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen //

For another quick and versatile meat-free option, try our vegetable fritters.

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