Recipe courtesy of Hilah Johnson
Print
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 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

Directions

Watch how to make this recipe.

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.

Cook's Note

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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