Description
These Hummus Pinwheels with Cucumber & Sun-dried Tomatoes are a quick, fresh, and healthy snack or light lunch option. Featuring creamy garlic hummus, crisp cucumber matchsticks, nutrient-rich baby spinach, and flavorful sun-dried tomatoes, all wrapped in soft tortillas, these pinwheels are perfect for a gluten-free diet when using gluten-free tortillas. Ready in just 15 minutes, they make an ideal portable finger food for gatherings or a nutritious on-the-go meal.
Ingredients
Hummus Spread
- ¾ cup garlic hummus
Vegetables & Fillings
- ½ cup sun-dried tomatoes, finely chopped
- ½ English cucumber, cut into matchsticks
- Small handful of baby spinach
Wrap
- 4 medium tortillas, gluten-free if necessary
Instructions
- Prep Ingredients: Wash and cut the English cucumber into thin matchsticks. Finely chop the sun-dried tomatoes and have your baby spinach leaves ready. This ensures quick assembly once the tortillas are softened.
- Soften Tortillas: Place the tortillas on a plate and cover them with a damp paper towel or clean dish cloth. Microwave them for 20 seconds to soften and make rolling easier without tearing. Keep the softened tortillas covered to retain moisture and prevent drying out. If they become cold before assembling, microwave again briefly.
- Assemble Pinwheels: Lay one tortilla flat on a cutting board. Spread ¼ cup of garlic hummus evenly across the surface but leave some space along the edges for easier rolling. Place two parallel lines of cucumber matchsticks and baby spinach leaves along the center of the tortilla. Evenly sprinkle chopped sun-dried tomatoes over the entire surface for bursts of tangy flavor.
- Roll Tortillas: Starting from the lower edge, lift and tightly roll the tortilla over the fillings toward the top, forming a pinwheel shape. Apply gentle pressure to keep the roll tight and compact. Repeat this process for the remaining tortillas and ingredients to make 4 pinwheel rolls in total.
- Slice Pinwheels: Use a sharp or serrated knife to cut each rolled tortilla into ½ inch to 1 inch wide strips. These pieces make perfect bite-sized appetizers or snacks.
- Serve & Store: Arrange the pinwheels on a serving platter and enjoy immediately. Store any leftovers in an airtight container in the refrigerator for up to 3 days, but note that the tortillas may become soggy over time.
Notes
- Use gluten-free tortillas to make this recipe suitable for gluten sensitivities.
- Microwaving the tortillas with a damp cloth prevents tearing during rolling.
- For added flavor, consider using roasted garlic hummus or adding a sprinkle of herbs like dill or parsley.
- These pinwheels are best eaten fresh to maintain the crispness of cucumber and texture of the tortillas.
- Leftover pinwheels can be wrapped tightly in plastic wrap before refrigerating to help preserve moisture balance.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snacks
- Method: No-Cook
- Cuisine: Mediterranean
