Ingredients

• 1 cup Garbanzo Beans soaked in water overnight
• 3 to 4 cups Water
• 1/4 tsp Baking Soda
• 1/2 tsp Sea Salt
• 1/3 cup Maple Syrup
• 1/4 cup Sugar
• 3 Tbsp Honey
• 2 Tbsp Olive Oil

• 1 cup Brown Rice Flour
• 1/4 tsp Sea Salt
• 1 cup Milk or non-dairy alternative
• 1 Egg
• 1 Tbsp Unsalted Butter melted (or oil)

Instructions

1. Drain soaking water from garbanzo beans. Place in a pot with enough water to cover by 1 to 2 inches. Add baking soda and bring to a boil. Simmer for 20 minutes.
2. Add salt and continue to simmer until beans are soft, about 10 more minutes.
3. Drain the cooking water from the garbanzo beans and transfer the beans to a blender or food processor. Add the maple syrup, sugar, honey and olive oil and puree until smooth. Set aside.

1. Thoroughly mix together flour, salt, milk, egg and oil. Let stand for 10 minutes.
2. Meanwhile, heat a crepe pan or non-stick skillet over medium heat.
3. When pan is fully heated, pour 3 to 4 tablespoons of crepe batter into the hot pan, swirling to evenly coat the bottom of the pan. Cook until light brown, about 3 to 4 minutes. Carefully flip crepe and continue cooking on second side.
4. Remove crepe from pan and spread 2/3 of crepe generously with hummus. Roll or fold into the traditional wedge. Dust with powdered sugar and serve.
   
   
   
   Makes 10 servings.