Hummus Bundles

15 ingredients
8 steps

Ingredients

  • 12 cup cucumber, chopped
  • 12 cup tomatoes, chopped
  • 12 cup green onion, chopped
  • 13 cup alfalfa sprouts or 13 cup bean sprouts
  • 14 cup fresh parsley, light packed
  • 19 ounces canned chick-peas, drained and rinsed
  • 2 tablespoons tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons water
  • 12 teaspoon salt
  • 12 teaspoon ground cumin
  • 12 teaspoon coriander
  • 12 teaspoon pepper
  • 1 garlic clove, minced

Directions

  1. 1
    Hummus: In food processor, finely chop parsley and chick-peas.
  2. 2
    Add tahini, lemon juice, sesame seeds, water, oil, salt, cumin, coriander and pepper; pure until smooth.
  3. 3
    Mix in garlic.
  4. 4
    [Hummus can be refrigerated in airtight container for up to 3 days.]
  5. 5
    Spread 1/3 cup hummus over each tortilla; sprinkle cucumber, tomato and green onion evenly over each.
  6. 6
    Sprinkle each with about 1 Tbsp alfalfa.
  7. 7
    Fold bottom of tortilla up about 1 inch; roll side tightly into centre, then roll other side into centre.
  8. 8
    Wrap each bundle tightly in plastic wrap.

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