Hummus Bundles Recipe - Cooking Index
Hummus Bundles Recipe - Cooking Index
| 6 x | Tortillas | |
| 1/2 cup | Cucumber - chopped | |
| 1/2 cup | Tomato - chopped | |
| 1/2 cup | Green onion - chopped | |
| 1/3 cup | Alfalfa or bean sprouts | |
| Hummus | ||
| 1/4 cup | Fresh parsley - light packed | |
| 19 oz | Canned chick-peas - drained and rinsed | |
| 1/4 cup | Tahini | |
| 3 tablespoons | Lemon juice | |
| 2 tablespoons | Toasted sesame seeds | |
| 2 tablespoons | Water | |
| 1 tablespoon | Vegetable oil | |
| 1/2 teaspoon | Salt | |
| 1/2 teaspoon | Ground cumin | |
| 1/2 teaspoon | Coriander | |
| 1/4 teaspoon | Pepper | |
| 1 | Garlic clove - minced |
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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