115-ounce cangarbanzo beans, drained and liquid reserved
Juice of 2 lemons
2-3carrots, coarsely grated
1seedless cucumber, cut into julienne strips
1small bunchspinach leaves, washed and dried
Heat 1 tablespoon olive oil in a small pan. Sauté garlic and onion until translucent.
Transfer to a food processor bowl and add remaining 1 tablespoon olive oil, garbanzo beans, tahini, lemon juice, and spices. Purée. Add reserved garbanzo bean liquid to achieve desired consistency.
Spread each tortilla evenly with hummus, and top with carrot, cucumber, and spinach leaves. Roll up tortillas tightly, leaving ends open. Halve diagonally with a serrated knife and wrap with wax paper.
Hummus And Veggie Wraps
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.