homemade hummus and veggie wraps

Ingredients

1	cup cooked chickpeas (canned/fresh cooked)
1/3	cup tahini (ground sesame seeds)
1/3	cup fresh parsley
1	clove garlic, coarsely chopped
1	tbsp fresh lemon juice
2	tbsp water
1/4	tsp salt
1 1/4	cups green cabbage, thinly sliced
2	medium carrots, shredded (3/4 cup)
1/2	medium red bell pepper, thinly sliced
1/2	cup fresh lemon juice
1	clove garlic, minced (option: saut� minced garlic in 1 tsp olive oil for milder flavor)
2	tbsp olive oil
1	salt and pepper to taste
6	flour tortillas

Directions

1. To make the hummus spread: In food processor or blender, combine all the hummus ingredients; process until mixture is smooth. If necessary, add more water to thin to the desired consistency. (Remove from the processor, place in a storage container, and refrigerate if not using immediately.)
   
   
2. To make the vegetable filling: In medium bowl, combine the cabbage, carrots, bell pepper, lemon juice, garlic, olive oil, and salt and pepper.
   
   
3. To create the wraps, spread hummus on each tortilla.
   
   
4. Top with the vegetable filling, dividing equally.
   
   
5. Fold the bottom of the tortilla up to hold the vegetable filling and then roll the tortilla to create a wrap.
   
   

Categories

Beans, Main Dish, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in dietary fiber High in manganese High in vitamin A Very high in vitamin C