Hummus and Flax Tortilla Sandwich |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the Flax Council of Canada. garbanzo beans, water, flax seed (ground or whole), olive oil, sesame oil, lemon juice, garlic, salt, cumin, cayenne, black pepper, 10-inch tortillas, cucumber, roma tomatoes, alfalfa sprouts (optional) cvt Ingredients:
hummus |
14 ounce canned garbanzo beans, rinsed well |
1/4 cup water |
1/4 cup flax seed (ground or whole) |
2 teaspoon olive oil |
1 teaspoon sesame oil |
2 teaspoons lemon juice |
1 (large) clove garlic |
1/4 teaspoon salt |
1/4 teaspoon cumin |
1 dash of cayenne pepper |
1 dash black pepper |
wrap and toppings |
280 g (4 large 10-inch) tortillas |
1 cup (coarsely grated) cucumber, drained on paper towel |
2 roma tomatoes, diced |
Directions:
1. In a blender or food processor, blend together the garbanzo beans, water, flax seed, olive oil, sesame oil, lemon juice, garlic, salt, cumin, cayenne and pepper until it reaches a creamy light texture.
2. Lay tortillas flat on counter. Divide hummus equally onto each tortilla (approximately 1/3 cup each). Spread to within 1/2 inch of edge. Lay 1/4 cup cucumber down center of each tortilla. Top each with a quarter of diced tomato. Pinch off desired amount of alfalfa sprouts, lay on top. Sprinkle with pepper. Roll up, tucking in one end and keeping the other end open. Serve with olives, marinated peppers or hot pepper sauce, if desired.
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