1 (14.5 oz) can unsalted garbanzo beans 4 Tbsp. Tahini 1 Tbsp. olive oil 2 cloves garlic 2 Tbsp. lemon juice 1 tsp. ground cumin ½ tsp. salt 1/8 tsp. cayenne pepper
½ Tbsp. olive oil 1 small onion, thinly sliced 1 each yellow squash, zucchini, thinly sliced 4 (6”) whole wheat tortillas
To make hummus, combine the first 8 ingredients in a blender or food processor and mix until smooth. Adjust seasonings to taste.
Meanwhile, heat olive oil over medium heat in a skillet or frying pan until hot. Add onion and cook until translucent (~5 minutes). Add zucchini and yellow squash and cook until tender (~5-10 minutes).
Before serving and if desired, microwave the tortillas for about 15-20 seconds between 2 damp paper towels.
To make the wraps, spread ¼ cup of the hummus on each warm tortilla, add ¼ of the vegetable mixture to each, roll up and serve.