Roasted Red Pepper Hummus Wraps

• 15 ounces, weight Canned Chickpeas, Drained And Rinsed
• 1- 1/2 Tablespoon Tahini Paste
• 1 Tablespoon Lemon Juice
• 6 Tablespoons Olive Oil
• 1/2 cups Roasted Red Bell Pepper (packed In Quality Oil)
• 1 clove Garlic
• 1/2 teaspoons Cumin Powder
• 1 dash Cayenne Pepper
• 2 pinches Crushed Red Pepper Flakes, Or More To Taste
• 1 pinch Salt And Pepper, to taste
• 4 whole Large Burrito Sized Flour Tortillas
• 2 whole Medium-sized Ripe Avocados
• 1 cup Dates, Pitted And Sliced
• 10 ounces, weight Mixed Greens
• Italian Salad Dressing

1. Toss the greens generously in Italian dressing.
2. I like to do this first because I like the lettuce a little softened for these wraps.
3. If you prefer your lettuce very crisp, do this step last.
4. Make the hummus by blending the chickpeas, tahini, lemon juice, olive oil, roasted red bell pepper, garlic and seasonings in a blender until smooth and creamy.
5. Puree or mash the avocados with salt and pepper to taste.
6. Microwave the tortillas to soften.
7. Lay them out on a flat surface and divide the toppings equally among them.
8. Begin with the hummus and spread it out on the tortilla.
9. On top of that, spread the avocado puree.
10. Next, throw on some sliced dates, followed by the salad.
11. Roll up and cut in half on the diagonal with a serrated knife.
12. These can also be cut into pinwheels.
13. Best when served soon after making.

chickpeas, tahini paste, lemon juice, olive oil, red bell pepper, clove garlic, cumin, cayenne pepper, red pepper, salt, flour tortillas, avocados, dates, italian salad dressing

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-red-pepper-hummus-wraps/ (may not work)