Tortilla Rolls with Hummus

1 pound small, thin, Oriental eggplant
3 red peppers
1/2 cup shredded basil
Hummus
1 19 ounce can chick peas, rinsed and drained
3 tablespoons lemon juice
1 tablespoon sesame oil
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon hot red pepper sauce
1/2 teaspoon pepper
3 tablespoons yogurt or yogurt cheese
4 9-inch flour tortillas

Cut eggplant lengthwise into 1/4-inch slices. Grill or broil until browned and cooked. Reserve. Grill or broil peppers until blackened on all sides. Cool. Remove skin. Cut into strips. Reserve.

Prepare hummus by pureeing chick peas with sesame oil, lemon juice, garlic, cumin, hot pepper sauce, pepper and yogurt. Taste and adjust seasoning if necessary. Divide hummus between the 4 tortillas and spread hummus over two-third of the tortilla. Leaving the unfilled edge at the top, roll up tightly. Wrap individually and refrigerate.

Tortilla rolls can be served whole as a sandwich or can be sliced on the diagonal and served as appetizers or party sandwiches.

Makes four rolls or 32 pieces.


Comments:

What is the purpose of the eggplant? Is is rolled into the tortilla? You don't say what to do with it.
Ann, MD


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