The Dough:

1. Start by mixing together soy milk and apple cider vinegar in a small bowl. Let sit until you prepare the other ingredients.
2. In a large bowl, mix together the dry ingredients: flours, salt, oregano, psyllium powder and baking powder.
3. Next, add water and curdled soy milk to dry ingredients and mix until well incorporated. Cover the bowl with a lid or plastic wrap and refrigerate for 30 minutes.

The Hummus:

1. Start by soaking sun dried tomatoes, then drain and rinse.
2. Throw all the ingredients into a food processor and process until you have a smooth hummus.

The Rolls:

1. Take a silicon baking mat, wax paper or non-stick parchment paper and sprinkle it with some flour. Then, place your dough ball in the middle. Now, put another piece of parchment or wax paper on top of the dough and start rolling.
2. Roll the dough out into about 28×35 cm (11×13.8 inch) rectangle and remove the parchment paper.
3. Next, spread about 365g (12.9oz) of hummus on the rolled out dough.
4. Then, slowly roll the dough into a tight spiral releasing the silicone mat as you progress. Check the video for reference!
5. Using a sharp knife, slice the dough log into 12-13 bite sized rolls and place them on baking sheet lined with parchment paper.
6. Finally, preheat oven to 175°C (350°F) and bake the rolls for 30 minutes until golden brown. Let cool a bit before eating.