Lemon and Garlic Hummus Tortilla Rolls
 






Ingredients
14-oz. chickpeas, rinsed and drained
Grated zest and freshly squeezed juice of 1 lemon
2 garlic cloves, chopped
2 tablespoons tahini paste
4 x 10-inch flour tortillas
2 carrots, cut into think sticks
2 celery ribs, chopped
4 sun-dried tomatoes in oil, drained and sliced
½ small onion, thinly sliced
1 cup mache
Salt and freshly ground pepper

Directions
1. To make the hummus, put the drained chickpeas in a food processor with the lemon juice, garlic and olive oil. Blend until semi-smooth before adding the tahini. Season with salt and pepper and blend until smooth. Finally, stir in the grated lemon zest.

2. Lay the tortillas on a clean work surface and spread a quarter of hummus over each. Divide the carrots, celery, sun-dried tomatoes, onion, and mache between the tortillas, scattering over the center in a band. Season and tightly roll up each wrap.