| Middle East Rollups |
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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. |
