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Sunday, November 27, 2016

Hummus Bundles

6 7 inch fat free tortillas
½ cup Cucumber --chopped
½ cup Tomato --chopped
½ cup Green onion --chopped
1/3 cup Alfalfa or bean sprouts
HUMMUS: 
¼ cup Fresh parsley --light packed
19 ounces Canned chick-peas --drained and rinsed
2 tbsp Tahini
3 tbsp Lemon juice
2 tbsp Toasted sesame seeds
2 tbsp Water  
½ tsp Salt
½ tsp Ground cumin
½ tsp Coriander
¼ tsp Pepper
1 Garlic clove --minced

Hummus: In food processor, finely chop parsley and chick-peas. Add tahini, lemon juice, sesame seeds, water, oil, salt, cumin, coriander and pepper; pure until smooth. 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. Sprinkle each with about 1 Tbsp alfalfa. 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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