1. Hummus: In food processor, finely chop parsley and chick-peas. 2. Add tahini, lemon juice, sesame seeds, water, oil, salt, cumin, coriander and pepper; pure until smooth. 3. Mix in garlic. [Hummus can be refrigerated in airtight container for up to 3 days.] Spread 1/3 cup hummus over each tortilla; sprinkle cucumber, tomato and green onion evenly over each. 4. Sprinkle each with about 1 Tbsp alfalfa. 5. Fold bottom of tortilla up about 1 inch; roll side tightly into centre, then roll other side into centre. Wrap each bundle tightly in plastic wrap. ---------------------------------------------------------------------------
Nutrition
Ingredients
