Ingredients

425g chick peas
1/2 cup water
4 tbsp lemon juice
3 tbsp Mayver’s Hulled Organic Tahini
5 garlic cloves (peeled)
1/4 tsp cumin
8 whole wheat (tortillas)
1/2 cup onion (chopped)
1 cup salsa

Method

Drain the beans and place in a food processor or blender with the next five ingredients.

Process until very smooth, 1 to 2 minutes. Spread a tortilla with 2 to 3 tablespoons of the garbanzo mixture and place in a nonstick skillet over medium heat.

Sprinkle with chopped onions and salsa. Top with a second tortilla and cook until the bottom tortilla is warm and soft, 2 to 3 minutes.

Flip and cook the second side for 1 minute. Remove from the pan and cut in half.

Repeat with the remaining tortillas.