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Autumn Wrap with Roasted Pumpkin Hummus and Grilled Halloumi - photo 1
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Autumn Wrap with Roasted Pumpkin Hummus and Grilled Halloumi

Pikantne Takeaway Dishes Vegetarian Dishes Dinners 75 min Medium 4 wyświetleń ~47.56 PLN - (0)
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Description

Here’s a perfect suggestion for a work lunch or a filling snack on the go – an autumn wrap that combines the richness of seasonal flavors and textures. The heart of the dish is a velvety, homemade hummus made from roasted hokkaido pumpkin, which gives it a deep, slightly sweet flavor and a beautiful orange color. It contrasts with the salty, characteristically squeaky halloumi cheese, grilled to a golden brown. The dish is completed with sweet and sour caramelized red onion, spicy arugula, and crunchy walnuts. All these ingredients are wrapped in a soft tortilla, creating a dish that is not only incredibly tasty but also nutritious and convenient to eat outside the home. This dish is the true essence of autumn, packed in a handy form that will satisfy even the most discerning palates.

Składniki (18)

Servings:
4
  • Hokkaido pumpkin 400 g
  • Ciecierzyca konserwowa 240 g
  • Pasta tahini 45 g
  • Garlic 2 ząbki
  • Lemon juice 30 ml
  • Extra virgin olive oil 0.2 łyżek
  • Cold water 60 ml
  • Large wheat tortillas 4 szt.
  • Halloumi cheese 225 g
  • Red onion 240 g
  • Rapeseed oil 15 g
  • Balsamic vinegar 15 ml
  • Brown sugar 5 g
  • Arugula 80 g
  • 🌿 Przyprawy
  • Ground cumin (cumin) 0.4 łyżeczek
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 30 g
💰 Szacowany koszt dania: ~47.56 PLN (11.89 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baked Pumpkin Hummus

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Wash the hokkaido pumpkin thoroughly. You don't need to peel it – the skin becomes soft and edible after baking. Cut the pumpkin in half and use a spoon to remove the seeds and fibrous flesh from the inside. Cut the pumpkin into smaller pieces, about 2-3 cm thick.

Ingredients: Hokkaido pumpkin
Use a sharp, large knife to cut the pumpkin, as it is quite hard. Steadily rest it on the cutting board. You can wash, dry, and roast the pumpkin seeds – they make a great, healthy snack.
2

Line a large baking sheet with parchment paper. Spread the pumpkin pieces in a single layer on it. Drizzle with one tablespoon of olive oil, sprinkle with a pinch of salt and pepper. Mix thoroughly with your hands to ensure each piece is coated with oil and seasonings. Place the baking sheet in the preheated oven and bake for 20-25 minutes, until the pumpkin is tender (check by piercing with a fork – it should go in easily) and slightly browned at the edges.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Do not arrange the pieces of pumpkin too tightly, as they will steam instead of roasting. If you have a smaller baking tray, it's better to roast the pumpkin in two batches. This will ensure the perfect texture.
3

While the pumpkin is baking, prepare the rest of the ingredients for the hummus. Drain the canned chickpeas in a sieve and rinse them thoroughly under cold running water. Peel the garlic. Squeeze the juice from half a lemon. After baking the pumpkin, remove it from the oven and let it sit for about 5-10 minutes to cool slightly.

Ingredients: Ciecierzyca konserwowa, Garlic, Lemon juice
Rinsing the chickpeas is important to remove the metallic taste from the can and excess salt. You can remove the skins from the chickpeas for an even creamier hummus consistency, but it is not necessary.
4

In a high-powered food processor or blender, place the roasted pumpkin, rinsed chickpeas, tahini, peeled garlic cloves, lemon juice, the remaining two tablespoons of olive oil, cumin, salt, and pepper. Start blending on high speed. While blending, slowly pour in cold water in a thin stream until you achieve a perfectly smooth, creamy, and fluffy consistency. Taste and adjust seasoning with salt, pepper, or lemon juice if needed.

Ingredients: Hokkaido pumpkin, Ciecierzyca konserwowa, Pasta tahini, Garlic, Lemon juice, Extra virgin olive oil, Ground cumin (cumin), Salt, Pieprz czarny świeżo mielony, Cold water
Use a blender with a power of at least 800W to achieve a smooth paste. If the hummus is too thick, add a little more water, one tablespoon at a time. Blend for at least 3-4 minutes, taking breaks to scrape the mixture from the sides of the container – this is key to a creamy consistency.

Caramelized Onion

5

Peel the red onions and cut them into thin wedges (slices lengthwise). In a large skillet, heat 1 tablespoon of rapeseed oil over medium heat. Add the sliced onion and sauté, stirring occasionally, for about 15-20 minutes. The onion should become very soft, translucent, and start to take on a golden color. Don't rush this step - slow cooking is the key to caramelization.

Ingredients: Red onion, Rapeseed oil
Use a heavy-bottomed pan that distributes heat evenly. The burner should be set to medium-low. If the onion starts to stick or browns too quickly, reduce the heat and add 1-2 tablespoons of water.
6

When the onion is soft and golden, sprinkle it with brown sugar and fry for another 2-3 minutes until the sugar dissolves. Then pour in the balsamic vinegar. Increase the heat slightly and cook, stirring, until the vinegar evaporates and coats the onion, creating a thick, glossy glaze. Remove the pan from the heat and set the onion aside.

Ingredients: Brown sugar, Balsamic vinegar
Be careful when pouring vinegar onto the hot pan - it may splatter. Stir vigorously with a wooden spoon to scrape up all the tasty, browned bits from the bottom of the pan.

Preparing Halloumi

7

Remove the halloumi from the packaging and dry it thoroughly with a paper towel. Cut the cheese into slices about 0.5-1 cm thick. Heat a grill pan (or a regular non-stick pan) over medium-high heat. Do not add any fat – the cheese has enough of it.

Ingredients: Halloumi cheese
Thoroughly drying the cheese is key to achieving nice, golden grill marks and preventing splattering. Use a grill pan to get an appetizing pattern on the cheese.
8

Place the slices of halloumi on a heated pan and fry for about 2-3 minutes on each side. The cheese is ready when golden-brown stripes appear on its surface (on a grill pan) or it becomes golden and crispy. Remove from the pan and set aside on a plate.

Ingredients: Halloumi cheese
Do not fry the halloumi for too long, as it will become hard and rubbery. Fry it just before assembling the wraps, as it is best served warm.

Assembling the Wraps

9

Prepare all the ingredients for assembling the wraps. You can gently warm the tortilla wraps on a dry skillet for 15-20 seconds on each side to make them more flexible. Spread a generous portion (about 3-4 tablespoons) of pumpkin hummus in the center of each wrap, leaving about a 3 cm free margin all around.

Ingredients: Large wheat tortillas, Hokkaido pumpkin
Do not overheat the tortilla, as it will become stiff and crack when rolling. A warm tortilla is the key to success.
10

On the layer of hummus, along the center, place a portion of caramelized onions, then a few slices of grilled halloumi. On top, add a large handful of fresh arugula. If using, sprinkle everything with coarsely chopped walnuts.

Ingredients: Red onion, Halloumi cheese, Arugula, Walnuts
Don't overload the wrap with filling, as it will be difficult to roll and may fall apart. Arrange the ingredients more on one half of the tortilla to make rolling easier.
11

Now the most important step: rolling. Fold the bottom edge of the tortilla inward, covering part of the filling. Then, fold in the left and right sides. Holding the sides, start tightly rolling the wrap from the bottom up. The folded bottom edge will prevent the filling from falling out. You can cut the finished wrap in half diagonally to nicely showcase its interior.

Ingredients: Large wheat tortillas
Wrap it tightly but gently. If you want to take it to go, wrap it securely in parchment paper or aluminum foil – this will help it maintain its shape.

Fun Fact

💡

Halloumi cheese comes from Cyprus and is traditionally made from a mixture of sheep's and goat's milk. Its unique property – high melting point – makes it one of the few cheeses that can be grilled or fried without breading, retaining its shape.

Best for

Lunch do pracy Piknik Szybka kolacja Posiłek w podróży

Tips

🍽️ Serving

To serve the wrap attractively, cut it in half with a sharp knife at a 45-degree angle. This way, all the colorful layers of the filling will be visible. If you are packing it to go, wrap it tightly in parchment paper and tie it with string – it will be not only practical but also stylish. You can serve it with an extra portion of hummus for dipping.

🥡 Storage

It tastes best fresh after preparation, when the halloumi is still warm. If you want to prepare it in advance, store all the ingredients (hummus, onion, fried halloumi) separately in airtight containers in the fridge for up to 3 days. Assemble the wrap just before eating, optionally reheating the halloumi in a pan or microwave.

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