Hummus Wrap with Carrots and Cucumbers

• 1 can (16 Oz. Can) Garbanzo Beans
• 1/4 cups Olive Oil
• 1- 1/2 Tablespoon Tahini
• 1 Tablespoon Lemon Juice
• 1/2 teaspoons Salt
• 1 whole Tortilla
• 1/2 cups Shredded Lettuce
• 13 cups Shredded Carrots
• 13 cups Shredded Cucumber
• 1/4 cups Black Olives

1. Start with hummus.
2. Throw the garbanzo beans, olive oil, tahini, lemon juice, and salt into a food processor and process until smooth.
3. The mixture might be a bit thick and hard to process so you can add few tablespoons of water or a bit more olive oil.
4. Tip: if I dont have tahini at home.
5. I simply toast 1 or 2 tablespoons sesame seeds and throw that into the food processor instead of tahini.
6. Spread 2 tablespoons hummus in the center of a tortilla, leaving about an inch on the top and bottom and a few inches on the sides.
7. Follow with the lettuce, carrots, cucumber and olives.
8. Fold the top and bottom edges of the tortilla, turn 90 degrees and wrap the remaining tortilla around the filling.
9. Wrap the tortilla in aluminum foil to hold its shape.
10. Cut into half.

garbanzo beans, olive oil, tahini, lemon juice, salt, tortilla, shredded lettuce, carrots, cucumber, black olives

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/hummus-wrap-with-carrots-and-cucumbers/ (may not work)