One 16-ounce can chickpeas (or 1 1/2 cups cooked chickpeas)
1/4 cup olive oil
1/4 cup roasted red bell pepper
2 tablespoons lemon juice
2 tablespoons tahini
4 whole wheat tortillas
1 cup baby spinach leaves
Alfalfa sprouts, optional
Grated carrot, optional
Makes about 2 cups of hummus which keeps for a week, refrigerated. Also serve with raw vegetables for a quick snack.
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