Veggie Hummus Rolls

Sometimes it can be a challenge to get kids to eat their veggies and try new things.  When I was a kid, if something looked cute or colorful, I was a lot more interested than if it looked just like a regular plain veggie.  One fun way to get kids to enjoy veggies is by making them into little rolls that look like sushi.  I have made some here with hummus, which is a good protein alternative to meat or a spread on these deconstructed “sandwiches”.  They consist of a sprouted tortilla, hummus, and veggies, rolled up, then sliced like sushi to make them a lot more interesting to eat.  After all, finger food is always more fun.  They would be perfect for school lunches!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 2 servings | Prep Time: 15 minutes | Cook Time: 0 minutes | Ready in: 15 minutes

Ingredients

• 1 15 oz can Westbrae Organic chickpeas rinsed and drained
• 3 Tbsp sesame tahini
• 2 garlic cloves
• 1/4 cup organic lemon juice
• 2 tsp ground cumin
• 2 Tbsp olive oil
• 1/2 tsp sea salt (or to taste)
• 1/4 tsp cayenne pepper (optional)
• Filtered water as needed
• 2 large Ezeikel sprouted tortillas
• 1 large organic carrot, cut julienne
• 1 medium organic cucumber, cut into strips
• 1 organic red bell pepper, cut julienne
• 1 handful of organic spinach leaves

Instructions

To make the hummus, combine the chickpeas, tahini, garlic, lemon juice, cumin, olive oil, sea salt, cayenne and about 3 Tbsp water in the food processor and process until well combined and smooth. If it is too thick to spread add a few Tbsp more water until it reaches the desired consistency.

To assemble wraps, lay out 2 of the tortillas, and spread about 1/4 cup of the hummus across the top of each (you will have extra hummus for another use). Top with some of the carrots, then some of the cucumbers, then the bell peppers in lines across the hummus (so that the veggies point to the sides to make rolling easy). Top with a little spinach, then roll up tight from the top down. Poke 6 toothpicks into each (with equal space between them) to hold the rolls, then use a knife to cut them into rounds so that you have 6. Place cut side up on a plate and serve!