If you can find them, substitute tortillas with 13-inch, thin, pliable lavash sheets. They're delightful.
Hummus And Veggie Wraps
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Ingredients
- 2 tablespoons olive oil; reserve half
- 3 small cloves garlic, chopped
- 1/2 small yellow onion, chopped
- 1 15-ounce can garbanzo beans, drained and liquid reserved
- 1/4 cup sesame tahini
- Juice of 2 lemons
- 1/4 teaspoon hot paprika
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- Salt to taste
- 2-3 carrots, coarsely grated
- 1 seedless cucumber, cut into julienne strips
- 1 small bunch spinach leaves, washed and dried
- 4 10-inch whole-wheat tortillas
Instructions
- 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.
Recipe Notes
Nutrition Facts
Hummus And Veggie Wraps
Amount Per Serving
Calories 511
* Percent Daily Values are based on a 2000 calorie diet.
Calories 511,Fat 20,Perfat 34,Cholesterol 0,Carbo 69,Protein 18,Fiber N/A,Sodium N/A
