I got the inspiration for this recipe from my friend,
Dennisse Lisseth, founder of the
Green, Healthy & Fit. I played with it a little bit and now want to share it with you. Ingredients:
2 cups garbanzo beans soaked overnight (you can use a 15 ounce can Chickpeas drained and rinsed) 1 garlic clove 1/4 cup Sun-dried Tomatoes in Olive Oil 1/4 cup Tahini Paste Juice from 2 lemons 1 TBS tomato paste Pinch of Himalanyan sea salt Pinch of smoked paprika Ezekiel sprouted grain tortillas or other gluten free tortillas
Cucumbers, celery, carrots rinsed and chopped
Directions:
Place garbanzo beans, garlic, sun-dried tomatoes, tahini, tomato paste, some salt and smoked paprika in a food processor or blender and process until well combined and smooth. Adjust seasonings to taste. Add more oil, lemon juice or tomato paste if needed. Serve with a drizzle of oil and diced sun-dried tomatoes on the top.
Pre-heat broiler on low heat with the rack in the middle of the oven. Trim tortillas into wedge shapes. Place them on a baking sheet in a single layer and lightly spray with olive oil and then sprinkle with salt. Broil about 4-5 minutes until lightly browned and crispy. Sprinkle with some smoked paprika, or your favorite spices.
When tortillas are finished cooking, spread hummus on them, add veggies, wrap and enjoy!