Categories: sandwiches

Ingredients

• 2 tablespoons olive oil; reserve half
• 3 small cloves garlic, chopped
• 1/2 small yellow onion, chopped
• 1 15-ounce can garbanzo beans, drained and liquid reserved
• 1/4 cup sesame tahini
• Juice of 2 lemons
• 1/4 teaspoon hot paprika
• 1/4 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• Salt, to taste
• 2-3 carrots, coarsely grated
• 1 seedless cucumber, cut into julienne strips
• 1 small bunch spinach leaves, washed and dried
• 4 10-inch whole-wheat tortillas

Directions

1. Heat 1 tablespoon olive oil in a small pan. Sauté garlic and onion until translucent.

2. Transfer to a food processor bowl and add remaining 1 tablespoon olive oil, garbanzo beans, tahini, lemon juice, and spices. Purée. Add reserved garbanzo bean liquid to achieve desired consistency.

3. Spread each tortilla evenly with hummus, and top with carrot, cucumber, and spinach leaves. Roll up tortillas tightly, leaving ends open. Halve diagonally with a serrated knife and wrap with wax paper.

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