100 g chickpeas (cooked)
40 g beetroot (raw or cooked)
6 tbsp apple juice
1 tbsp white wine vinegar
1 tbsp sunflower oil (or a similar oil)
Juice of 1/2 lemon
200 g silken tofu
3 tbsp cashew flour
1 tsp lemon juice
1 tsp mustard
2 tsp carob bean gum or guar gum
Salt, pepper and herbs of your choice
Cut the zucchinis lengthwise into very thin slices. Coat with a little oil and bake for 5 minutes until you can roll them easier. You can also use raw zucchini.
Add all ingredients for the beetroot hummus in a blender and blend until smooth.
Cut or chop the onions and roast them in a pan until they are translucent. Add them in a blender with all the ingredients for the tofu cream and blend until smooth.
Coat the zucchini slices with hummus or tofu cream and roll them. You can also use toothpicks to prevent unrolling, but mostly it’s not necessary.