Ingredients:
Hummus:
1 (15½-ounce) can garbanzos
¼ cup sesame tahini
3-4 tablespoons garbanzo liquid
(from can of garbanzos)
2 tablespoons lemon juice
1 clove garlic, peeled
¼ teaspoon salt
Wrap:
4 10-inch, reduced-fat flour tortillas
2 cups alfalfa or clover sprouts
½ cup shredded carrots
4 cups fresh spinach
Directions:
Drain garbanzos, reserving liquid, and rinse. To make the fresh hummus, process garbanzos, tahini, three tablespoons garbanzo liquid, lemon juice, garlic, and salt in a blender or food processor until smooth. If mixture is too thick, add another tablespoon of garbanzo liquid. Transfer mixture to a small bowl.
Spread 1⁄3-cup hummus on each tortilla, spreading out to ½-inch of the edge. Sprinkle each tortilla with ½-cup sprouts and 2 tablespoons shredded carrots. Arrange 1 cup of spinach leaves on top of each tortilla. Roll up tightly. Cut tortillas in half at a diagonal and place on a serving platter. (For appetizers, cut rollups into 1-inch pieces and arrange cut-side up on a serving platter.)
Nutritional Information:
Per serving: 197 calories, 6 grams fat, 0 milligrams cholesterol, 31 grams carbohydrate, 7 grams protein
Heather Reseck is a certified wellness coach; a dietitian specializing in vegetarian nutrition and food sensitivities; and a cookbook editor and author of Fix-it-Fast Vegetarian Cookbook (available at www.AdventistBook Center.com or 1-800-765-6955).
