Ingredients:
1 14-oz. can garbanzo beans
1/4 c. water
1/4 c. flaxseed, whole or coarsely ground
2 t. olive oil
1 t. sesame oil
2 t. lemon juice
1 clove garlic
1/8 t. cumin
4 6-inch flour tortillas
1 c. cucumber, grated
2 roma tomatoes, diced
1/2 c. alfalfa sprouts
1/4 c. soy ranch dressing
Directions:
In a blender to make hummus, blend garbanzo beans, water, flaxseed, olive oil, sesame oil, lemon juice, garlic, and cumin until creamy and light. Lay tortillas flat. Divide hummus equally among tortillas (approximately 1/3 cup). Spread to within 1/2 inch of the edge. Add 1/4 cup cucumber down the center of each tortilla. Top with diced tomatoes and alfalfa sprouts. Drizzle with dressing. Roll up, tucking in one end and keeping the other end open. Serves 4.
Nutritional Information:
Per serving: calories: 350; fat: 17 grams; carbohydrate: 41 grams; fiber: 10 grams; protein: 15 grams; cholesterol: 0 milligrams.
Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.
