1 (15oz)can garbanzo beans
1/2 c water-packed roasted red peppers
4 Tbs lemon juice
3 Tbs tahini
5 garlic cloves, peeled
1/4 tsp cumin
8 whole wheat tortillas
1/2 c chopped onions
1 c salsa


Drain the beans,put in 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 til 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.

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