|Values shown are approximate.|
Place the garlic, chilli and parsley in a food processor and whizz until finely chopped.
Add half of the chickpeas with the olive and sesame oil, if using and whizz again until smooth.
Add the remaining chickpeas and pulse for another 10 seconds until just combined so that the hummus still has plenty of texture. Season to taste.
Preheat a frying or griddle pan and quickly toast the soft flour tortillas on both sides.
Spoon dollops of the hummus down the middle of each tortilla and then pile the spinach and red peppers on top. Roll up to enclose the fillings and then cut each one in half on the diagonal. Arrange on plates to serve.
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