Hummus Pinwheels With Raw Veggie Crudites
|Garbanzo beans||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Miso paste||1 Tablespoon|
|Soy sauce||2 Tablespoon (Natural Such As Tamari)|
|Freshly squeezed orange juice||1⁄2 Cup (8 tbs)|
|Lemon zest||1 Tablespoon|
|Tahini||1⁄4 Cup (4 tbs)|
|Cayenne pepper||1 Pinch|
|Garlic||2 Clove (10 gm)|
|Freshly squeezed lemon juice||1⁄4 Cup (4 tbs)|
|Roasted bell pepper puree||1⁄4 Cup (4 tbs)|
|Fresh tarragon/1/2 teaspoon dried tarragon||1⁄2 Teaspoon, chopped|
|Flavored tortillas/6 whole-wheat tortillas||6|
|Spinach||3 Cup (48 tbs), washed and tough stems discarded|
|Carrots||1 1⁄2 Cup (24 tbs), peeled, grated|
|Sunflower sprouts/1/2 cucumber, peeled, sliced lengthways||1 1⁄2 Cup (24 tbs)|
1. Soak garbanzo beans in 6 cups of water with baking soda overnight.
2. Cook the beans in soaked water, covered, for 45 minutes or until they can easily be pierced using a fork.
3. Drain and keep aside ¼ cup water.
4. In a bowl, mix this water with miso.
5. Using a food processor, process all the ingredients, excluding tarragon, along with miso mixture to a smooth puree. Fold in tarragon.
6. Shape tortillas into square by trimming off the sides.
7. Spread ¼ cup of hummus on each tortilla followed by ¼ cup of each filling as thin layers one above the other.
8. Roll tortillas, sealing the edges with the hummus. Keep aside until served.
9. Halve Hummus Pinwheels With Raw Veggie Crudites and serve with salsa.