Drain and rinse the chickpeas. Combine the chickpeas with the olive oil, roasted red pepper, lemon juice and tahini in a food processor. Blend until smooth.
Spread the hummus almost to the edges of each tortilla. Top with layer of spinach leaves and sprouts and carrots if using. Under fill rather than overfill to allow easy rolling. Roll up and seal with toothpick. Serve as a roll or slice into 1-inch sections.
Makes about 2 cups of hummus which keeps for a week, refrigerated. Also serve with raw vegetables for a quick snack.
Recipe courtesy of Hilah Johnson, Lunch Lady