Hummus Bundles

Recipe Ingredients

6		Tortillas
1/2 cup	73g / 2.6oz	Cucumber - chopped
1/2 cup	31g / 1.1oz	Tomato - chopped
1/2 cup	31g / 1.1oz	Green onion - chopped
1/3 cup	53g / 1.9oz	Alfalfa or bean sprouts
		Hummus
1/4 cup	59ml	Fresh parsley - light packed
19 oz	539g	Canned chick-peas - drained and rinsed
1/4 cup	59ml	Tahini
3 tablespoons	45ml	Lemon juice
2 tablespoons	30ml	Toasted sesame seeds
2 tablespoons	30ml	Water
1 tablespoon	15ml	Vegetable oil
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Coriander
1/4 teaspoon	1.3ml	Pepper
1		Garlic clove - minced

Recipe Instructions

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.

Tips:

Tahini, a thick paste made of ground sesame seeds, is available in Middle East grocery stores and some supermarkets.

To toast sesame seeds, cook in skillet over medium heat, shaking pan occasionally, for about 5 minutes or until seeds are fragrant and golden.

Source:
Canadian Living magazine, Jan 95 Presented in article by Riki Dixon "Portable Meals: Snacks to Go"

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