Vegan Hummus Veggie Pinwheels (Printable)
Creamy hummus and crisp veggies rolled in tortillas — a quick, fresh appetizer for any occasion.
# 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)
# Steps:
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 bell pepper, shredded carrot, cucumber strips, 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 fillings tucked in as you roll.
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 Advice:
01 -
- Zero cooking required, which means you can whip these up even on the hottest summer day without breaking a sweat.
- The colorful cross section of each pinwheel makes them look like you spent far more effort than you actually did.
- They travel beautifully, making them the sneakiest crowd pleaser to bring to any potluck or picnic.
02 -
- Overfilling the tortillas is the number one mistake I made early on, leading to pinwheels that unroll themselves on the platter.
- Wet vegetables are the enemy of a good pinwheel, so pat everything dry with a clean towel before assembling.
- These are best eaten the same day because the tortillas soften and the colors dull overnight in the fridge.
03 -
- Chill the rolled logs for fifteen minutes before slicing to firm up the filling and get dramatically cleaner edges.
- Warm tortillas in a dry skillet for ten seconds per side to make them pliable and less likely to crack during rolling.