115-ounce cangarbanzo beans, drained and liquid reserved
1/4cupsesame tahini
Juice of 2 lemons
1/4teaspoonhot paprika
1/4teaspooncumin
1/8teaspooncayenne pepper
Saltto taste
2-3carrots, coarsely grated
1seedless cucumber, cut into julienne strips
1small bunchspinach leaves, washed and dried
410-inchwhole-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.