• 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 1 lemon, plus 5 drops of lemon essential oil
• 1 Tbsp tomato paste
• Pinch of Himalanyan sea salt
• Pinch of smoked paprika
• Pinch of cumin
• Ezekiel sprouted grain tortillas or other gluten free tortillas
• Cucumbers, celery, carrots rinsed and chopped

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!

Have just given you a great hummus recipe? What do you put in your hummus? What do you eat it with? I would love to hear your thoughts, please leave your comments in the box below.

If you liked this recipe, share it with friends. Post it on FB, Pinterest, or Tweet it.

XO, Hayley

P.S. I use essential oils in my daily life and in cooking. The therapeutic benefits are endless.

Lemon Essential Oil: cleansing, detoxifying, and uplifting.

Recipe adapted from my friend Dennisse Lisseth.