Hummus Bundles

• 12 cup cucumber, chopped
• 12 cup tomatoes, chopped
• 12 cup green onion, chopped
• 13 cup alfalfa sprouts or 13 cup bean sprouts
• 14 cup fresh parsley, light packed
• 19 ounces canned chick-peas, drained and rinsed
• 2 tablespoons tahini
• 3 tablespoons lemon juice
• 2 tablespoons toasted sesame seeds
• 2 tablespoons water
• 12 teaspoon salt
• 12 teaspoon ground cumin
• 12 teaspoon coriander
• 12 teaspoon pepper
• 1 garlic clove, minced

1. Hummus: In food processor, finely chop parsley and chick-peas.
2. Add tahini, lemon juice, sesame seeds, water, oil, salt, cumin, coriander and pepper; pure until smooth.
3. Mix in garlic.
4. Hummus can be refrigerated in airtight container for up to 3 days.
5. Spread 1/3 cup hummus over each tortilla; sprinkle cucumber, tomato and green onion evenly over each.
6. Sprinkle each with about 1 Tbsp alfalfa.
7. Fold bottom of tortilla up about 1 inch; roll side tightly into centre, then roll other side into centre.
8. Wrap each bundle tightly in plastic wrap.

cucumber, tomatoes, green onion, alfalfa sprouts, fresh parsley, chickpeas, tahini, lemon juice, sesame seeds, water, salt, ground cumin, coriander, pepper, garlic

Taken from www.food.com/recipe/hummus-bundles-2914 (may not work)