Veggie Rolls with Avocado Hummus

• Vegan
• Gluten free

• Produce

  • 1/2 cup Arugula
  • 1/2 Avocado, ripe
  • 1 15 oz. can Cannellini beans
  • 2 Carrots, large
  • 1/4 cup Cilantro, fresh
  • 1/4 cup Cilantro
  • 1/2 English cucumber
  • 1/2 clove Garlic
  • 1 small piece Jalapeno
  • 2 Radishes, thin and halved
  • 2 Zucchini

• Condiments

  • 2 1/2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Sea salt
  • 1 Sesame seeds

• Oils & Vinegars

  • 1/2 tbsp Olive oil

Found on theglowingfridge.com

Description

Ingredients

• 1 15 oz. can cannellini beans, drained and rinsed
• 1/2 ripe avocado
• 2 1/2 tablespoons fresh lemon juice
• 1/2 tablespoon olive oil (optional)
• 1/2 cup arugula (or spinach)
• 1/4 cup fresh cilantro
• 1/2 clove of garlic
• small piece of jalapeño (optional)
• 1/2 teaspoon sea salt, or more to taste
• 1/4 teaspoon black pepper
• 2 zucchini, sliced thin with spiralizer blade
• 2 large carrots, sliced into sticks
• 1/2 english cucumber, sliced into sticks
• 2-3 radishes, sliced thin and halved
• 1/4 cup cilantro
• sesame seeds (optional)

Directions

• In a food processor, blend the beans, avocado, lemon juice and olive oil until smooth. Add in arugula, cilantro, garlic, sea salt and pepper. Blend a few minutes until smooth and creamy. Transfer to a small bowl.
• On a flat, dry surface, lay a thin piece of zucchini. Smear with a spoonful of avocado hummus (not too much or it will overflow out the sides). Lay the assorted veggies and cilantro closely together on one end and begin rolling it up. Finish with a toothpick to hold it together. Repeat the process for the rest of the rolls (about 13-16 more). Sprinkle with sesame seeds. Enjoy!