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Snacks-To-Go: Hummus Bundles

appetizers, middle east

6 7-inch tortillas
1/2 cup cucumber, chopped
1/2 cup tomato, chopped
1/2 cup green onion, chopped
1/3 cup alfalfa or bean sprouts
----HUMMUS----
1/4 cup fresh parsley, light packed
19 oz canned chick-peas, drained and rins; ed
1/4 cup tahini
3 tablespoon lemon juice
2 tablespoon toasted sesame seeds
2 tablespoon water
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon coriander
1/4 teaspoon pepper
1 garlic clove, minced

Hummus: In food processor, finely chop parsley and chick-peas. Add tahini, lemon juice, sesame seeds, water, oil, salt, cumin, coriander and pepper; pure until smooth. Mix in garlic. [Jummus 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. Sprinkle each with about 1 tbsp alfalfa. 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. Tips: Tahini, a thick paste made of ground sesame seeds, is available in Middle East grocery stores and some supermarkets. To toast sesame seeds, cook in skillet over medium heat, shaking pan occasionally, for about 5 minutes or until seeds are fragrant and golden. Per Serving: about 325 calories, 11 g protein, 13 g fat, 44 g carbohydrate high source fibre, excellent source iron Source: Canadian Living magazine, Jan 95 Presented in article by Riki Dixon "Portable Meals: Snacks to Go" [-=PAM=-] PA_Meadows@msn.com

Yield: 6 servings

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