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Hummus Pinwheels With Raw Veggie Crudites

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Ingredients
  Garbanzo beans 2 Cup (32 tbs)
  Baking soda 1 Teaspoon
  Miso paste 1 Tablespoon
  Soy sauce 2 Tablespoon (Natural Such As Tamari)
  Paprika 1 Teaspoon
  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)
  Salt 1⁄2 Teaspoon
  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
For filling
  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)
Directions

GETTING READY
1. Soak garbanzo beans in 6 cups of water with baking soda overnight.

MAKING
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.

SERVING
9. Halve Hummus Pinwheels With Raw Veggie Crudites and serve with salsa.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Side Dish
Ingredient: 
Bean
Interest: 
Party, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
6

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