Vegan Hummus Veggie Pinwheels (Printable)
Creamy hummus and crisp veggies rolled in tortillas, sliced into bite-sized pinwheels for any occasion.
# What you'll need:
→ For the Pinwheels
01 - 4 large flour tortillas (10-inch, whole wheat or gluten-free as preferred)
02 - 1 cup hummus (store-bought or homemade)
03 - 1 cup baby spinach leaves, washed and dried
04 - 1/2 cup red bell pepper, julienned
05 - 1/2 cup carrot, shredded
06 - 1/2 cup cucumber, cut into thin strips
07 - 1/4 cup sliced black olives (optional)
08 - 1/4 cup fresh herbs (parsley, cilantro, or dill), chopped
# How to make it:
01 - Lay the flour tortillas flat on a clean work surface.
02 - Evenly spread a generous layer of hummus across each tortilla, leaving a 1/2-inch border around the edges.
03 - Arrange baby spinach leaves in an even layer over the hummus on each tortilla.
04 - Distribute the julienned 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 up each tortilla into a firm log shape, keeping the filling compact.
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 and refrigerate until ready to serve.
# Expert Tips:
01 -
- No cooking required, which means your kitchen stays cool and you stay happy on warm days.
- The colors alone make people gasp before they even take a bite.
- Everything can be prepped ahead and assembled in under fifteen minutes flat.
02 -
- Wet vegetables are the enemy of a tight roll, so pat everything bone dry before assembling.
- If you refrigerate the rolled logs for thirty minutes before slicing, the hummus sets slightly and your pinwheels hold their shape much better.
03 -
- Do not overfill the tortillas or the roll will burst open. Less is genuinely more here.
- A thin smear of hummus on the far edge acts like glue to seal the roll shut as you finish.