1. In a blender or food processor, puree chickpeas, water, lemon juice, and tahini. With machine running, add olive oil and continue pureeing until silky smooth, about 45 to 60 seconds. May be prepared a day in advance and stored, refrigerated, in an airtight container.
2. Assemble sandwiches. On each tortilla, spread 2 Tbsp. hummus slightly below the center, keeping the sides clear. Top hummus with 1/4 cup shredded carrots, 1/2 cup spring mix, and 2 Tbsp. shredded cheese. Roll the bottom of the tortilla over the ingredients. Fold sides in and finish rolling up tortilla. Slice diagonally. If packing for lunch, wrap in foil, or serve immediately.
Source: Hannaford fresh Magazine, September - October 2009