Ingredients: 1 15-ounce can garbanzo beans (chick peas) 1/2 cup water-packed roasted red pepper 3 tablespoons lemon juice 1 tablespoon tahini 1 garlic clove, peeled 1/4 teaspoon cumin 8 corn tortillas 1/2 cup chopped green onions 1/2 to 1 cup salsa

Recipe: Drain the beans and place in a 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 (heavy saucepan) over medium heat. Sprinkle with chopped onions and salsa.

Top with a second tortilla and cook until 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. Repeat with the remaining tortillas.