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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1/2 cup cucumber, chopped |
1/2 cup tomato, chopped |
1/2 cup green onion, chopped |
1/3 cup alfalfa sprouts or 1/3 cup bean sprouts |
1/4 cup fresh parsley, light packed |
19 ounces canned chick-peas, drained and rinsed |
2 tablespoons tahini |
3 tablespoons lemon juice |
2 tablespoons toasted sesame seeds |
2 tablespoons water |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon coriander |
1/2 teaspoon pepper |
1 garlic clove, minced |
Directions:
1. Hummus: In food processor, finely chop parsley and chick-peas.
2. Add tahini, lemon juice, sesame seeds, water, oil, salt, cumin, coriander and pepper; pure until smooth.
3. Mix in garlic. [Hummus can be refrigerated in airtight container for up to 3 days.] Spread 1/3 cup hummus over each tortilla; sprinkle cucumber, tomato and green onion evenly over each.
4. Sprinkle each with about 1 Tbsp alfalfa.
5. Fold bottom of tortilla up about 1 inch; roll side tightly into centre, then roll other side into centre. Wrap each bundle tightly in plastic wrap.
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