Middle East Rollups Print
8 cups cooked chickpeas
1/2 cup water
1/3 cup oil
1/3 cup Tahini (sesame paste)
2 Tbsp lemon juice
2 Tbsp chopped garlic
1 Tbsp salt
2 Tbsp ground cumin
1 & 1/2 tsp cayenne pepper
24 wheat or flour tortillas, room temperature
12 cups broccoli florets
6 cups shredded red cabbage
6 cups sliced fresh mushrooms

Prepare hummus:
In foos processor or blender combine chickpeas, water, olive oil, tahini, lemon juice, garlic, salt, cumin and cayenne.
Blend until smooth.

For each tortilla:
Spread about 1/4 cup hummus to with 1 inch of edge on tortilla.
Portion 1/2 cup broccoli, 1/4 cup cabbage and 1/4 cup mushrooms over hummus, off center of tortilla.
Fold edge of tortilla over vegetables; press down to spread vegetables.
Fold in sides of tortilla, envelope style, and roll up.
Serve immediately or refrigerate until serving.

Makes 24 (1 rollup) servings.
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