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.

Ingredients:

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

Cucumbers

Celery

Carrots

Directions:

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

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