Vegan Hummus Veggie Pinwheels (Printable Version)
Creamy hummus and crisp veggies rolled in soft tortillas — a fresh no-cook appetizer ready in minutes.
# What You Need:
→ For the Pinwheels
01 - 4 large flour tortillas (10-inch; use whole wheat or gluten-free if desired)
02 - 1 cup hummus (store-bought or homemade)
03 - 1 cup baby spinach leaves, washed and dried
04 - 1/2 cup julienned red bell pepper
05 - 1/2 cup shredded carrot
06 - 1/2 cup cucumber, cut into thin strips
07 - 1/4 cup sliced black olives (optional)
08 - 1/4 cup chopped fresh herbs (parsley, cilantro, or dill)
# How To Make It:
01 - Lay the tortillas flat on a clean work surface.
02 - Spread a generous, even layer of hummus over each tortilla, leaving a 1/2-inch border around the edges.
03 - Arrange baby spinach leaves evenly across the hummus-covered tortillas.
04 - Distribute the julienned red bell pepper, shredded carrot, cucumber strips, sliced black olives (if using), and chopped fresh herbs evenly over the spinach layer.
05 - Starting from one edge, tightly roll each tortilla into a firm log shape, keeping the filling tucked in as you go.
06 - Using a sharp knife, trim the uneven ends, then slice each roll into 6 even pinwheels.
07 - Arrange the pinwheels on a serving platter. Serve immediately, or cover tightly and refrigerate until ready to serve.
# Helpful Hints:
01 -
- No cooking required, which means your kitchen stays cool and you spend more time outside where the good light is.
- They look wildly impressive on a platter but honestly come together in about fifteen minutes of casual spreading and rolling.
02 -
- Do not overfill the tortillas or the pinwheels will burst open when you slice them, which I learned the hard way at a barbecue in front of twelve people.
- Letting the rolled logs rest seam side down for five minutes before slicing helps the hummus set slightly and hold everything in place.
03 -
- Warm gluten free tortillas in a dry skillet for ten seconds per side before spreading, because cold gluten free wraps crack no matter how gently you roll.
- The sharpest knife in your kitchen is the difference between beautiful spirals and squished messes, so take a moment to hone the blade before slicing.