Tested till perfect Roasted Red Pepper Hummus on Tortilla
Roasted Red Pepper Hummus on Tortilla
Photography by David Scott

Roasted Red Pepper Hummus on Tortilla

Hummus takes a twist with the addition of roasted red pepper. Spread it on a tortilla for a sandwich as shown or pack it as a dip for carrots, celery and toasted pita triangles.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2006

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 leaves 4leavesleaf lettuce
  • 4 large 4largewhole wheat tortillatortillas
  • 1-1/3 cups 1-1/3cupsRoasted Red Pepper Hummus
  • 1/2 cup 1/2cupgrated carrotcarrots
  • 1/2 cup 1/2cupthinly sliced cucumbercucumbers
  • 1/2 cup 1/2cupsprouts, (optional)
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Place lettuce leaf on each tortilla. Spread 1/3 cup (75 mL) hummus over each. Sprinkle with carrots, cucumber, and sprouts (if using). Tuck sides over filling; roll up from end. Cut each diagonally in half. Wrap in plastic wrap. (Make-ahead: Refrigerate for up to 4 hours.)

Nutritional Information Per serving: about

cal 330 pro 10g total fat 13g sat. fat 2g
carb 54g fibre 8g chol 0mg sodium 628mg

% RDI:

calcium 6 iron 19 vit A 47 vit C 60
folate 33
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