Tortilla rolls with hummus
Makes 32 pieces
450g aubergine 3 red peppers 125ml shredded basil hummus 540ml canned chickpeas, rinsed and drained 45ml lemon juice 15ml sesame oil 2 cloves garlic, minced 2ml cumin 2ml pepper 45ml yoghurt 4 23 cm flour tortillas
Cut aubergine lengthwise into ½ cm slices. Grill until browned and cooked and set aside. Grill peppers until blackened on all sides. Cool. Remove skin. Cut into strips. Prepare hummus by pureeing chick peas with sesame oil, lemon juice, garlic, cumin, pepper and yoghurt. Taste and adjust seasoning if necessary. Divide hummus between the four tortillas and spread over two-thirds of the tortilla. Leaving the unfilled edge at the top, roll up tightly. Wrap individually and refrigerate.