I just love to dip.
Here is a delicious recipe you can make for an afternoon snack, an appetizer at a holiday party or even a lunch wrap.
2 cups garbanzo beans soaked overnight (you can use a 15 ounce can chickpeas drained and rinsed)
1 garlic clove
1/4 cup sun-dried tomatoes in olive oil
1/4 cup Tahini Paste
Juice from 2 lemons
1 tbsp tomato paste
Pinch of Himalanyan sea salt
Pinch of smoked paprika
Ezekiel sprouted grain tortillas or other gluten-free tortillas
Place garbanzo beans, garlic, sun-dried tomatoes, tahini, tomato paste, some salt and smoked paprika in a food processor or blender and process until well combined and smooth. Adjust seasonings to taste. Add more oil, lemon juice or tomato paste if needed. Serve with a drizzle of oil and diced sun-dried tomatoes on the top.
Pre-heat broiler on low heat with the rack in the middle of the oven. Trim tortillas into wedge shapes. Place them on a baking sheet in a single layer and lightly spray with olive oil and then sprinkle with salt. Broil about 4-5 minutes until lightly browned and crispy. Sprinkle with some smoked paprika or your favorite spices.
When tortillas are finished cooking, spread hummus on them, add veggies, wrap and enjoy!
Ed: Kate Bartolotta
Like elephant food on Facebook.