Instructions: Hummus: In a food processor combine the parsley and chickpeas. Process for 15 to 20 seconds, then add the tahini, lemon juice, sesame seeds, water, oil, salt, cumin, coriander and pepper. Process until the mixture is smooth. Mix in garlic. (Can be refrigerated in an airtight container for up to 3 days.)

Spread 1/3 cup hummus over each tortilla; sprinkle cucumber, tomato and green onion evenly over each. Sprinkle each with about 1 tablespoon of alfalfa sprouts. Fold bottom of tortilla up about 1 inch; roll side tightly into center, then roll other side into center. Wrap each bundle tightly in plastic wrap. Refrigerate for at least 30 minutes.

Cuisine: "Middle Eastern"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.