Recipe
Main Dish
Hummus and Flax Tortilla Sandwich
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (14 oz) can garbanzo beans | ||
| ¼ c. water | ||
| ¼ c. coarsely ground or whole flax seed | ||
| 2 tsp. olive oil | ||
| 1 tsp. sesame oil | ||
| 2 tsp. lemon juice | ||
| 1 large clove garlic | ||
| ¼ tsp. salt | ||
| ¼ tsp. cumin | ||
| cayenne pepper | ||
| black pepper | ||
| 4 (10-inch) flour tortillas | ||
| 1 c. coarsely grated cucumber, drained on paper towel | ||
| 2 Roma tomatoes, diced | ||
| alfalfa sprouts | ||
| ¼ c. ranch dressing | ||
| black pepper, to taste | ||
| olives, marinated peppers or hot pepper sauce, optional |
Directions
- To make hummus: In a blender or food processor, blend together garbanzo beans, water, flax seed, olive oil, sesame oil, lemon juice, garlic, salt, cumin, cayenne pepper and black pepper until mixture reaches a creamy light texture.
- Lay tortillas flat on a work surface.
- Divide hummus equally onto each tortilla, about 1/3 cup each. Spread hummus to within 1/2 inch of the edge.
- Lay 1/4 cup cucumber down center of each tortilla. Top each tortilla with one-fourth of the diced tomato. Place desired amount of alfalfa sprouts on top of the tomato.
- Drizzle the sprouts on each tortilla with 1 tablespoon of the ranch dressing. Sprinkle with black pepper.
- Roll up tortillas, tucking in one end and leaving the other end open.
- Serve with olives, marinated peppers or hot pepper sauce, if desired.
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 3mg
- Sodium: 685mg
- Total Carbohydrates: 51g
- Protein: 11g
Recipe Source:
Family Favourites Flax cookbook.