Ingredients
- 1 19-ounce can chick-peas, drained
- Juice of 1 lemon
- 1 clove garlic, finely chopped (use more or less to taste)
- Salt to taste
- 3 cups loosely packed fresh basil, rinsed well and dried
- ¼ cup pine nuts, walnuts, or pecans
- 2 cloves garlic, peeled
- 2 tablespoons extra-virgin olive oil
- 6 corn tortillas, warmed
- 2 medium tomatoes, diced
- 1 small sweet (Vidalia) onion, diced
Directions
In a medium bowl, using a potato masher, mash the chick-peas to desired consistency. Add the juice of 1 lemon, chopped garlic, and salt to taste. Mix to combine. Set aside.
In a blender or food processor, place the basil, nuts, garlic cloves, olive oil, and salt to taste. Blend until you have a thick but smooth sauce. Spread a thin layer of the basil mixture on each warm tortilla. Layer the bean mixture, tomato, and onion on one end of each tortilla. Roll up and enjoy!
Makes 6 roll-ups
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