Tomato Basil Chickpea Hummus Pinwheels Recipe
Delicious and vibrant Tomato Basil Pinwheels featuring a creamy sun-dried tomato chickpea hummus spread, fresh baby spinach, grape tomatoes, olives, and fragrant basil leaves rolled inside soft flour tortillas. These easy-to-make pinwheels are perfect for appetizers, snacks, or light lunches and offer a delightful combination of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 53 minutes (including 30 minutes chilling time)
- Yield: 8 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Hummus Spread
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons tahini
- ⅓ cup sun-dried tomatoes
- 2 tablespoons lemon juice
- ½ clove garlic
- ¼ teaspoon salt
Pinwheels
- 4 (12-inch) flour tortillas
- 1 cup baby spinach
- ½ cup sliced grape tomatoes
- ½ cup sliced olives
- 16 basil leaves
Instructions
- Prepare the Hummus: Place the chickpeas, tahini, sun-dried tomatoes, lemon juice, garlic, and salt in a food processor. Process until smooth, scraping down the sides as needed. Gradually add 2-3 tablespoons of water until the hummus reaches a creamy and spreadable consistency. Taste and adjust salt if needed.
- Spread Hummus on Tortillas: Evenly spread one-quarter of the prepared hummus onto each of the four flour tortillas, spreading all the way to the edges for full flavor coverage.
- Add Fresh Vegetables and Herbs: On each tortilla, layer one-quarter of the baby spinach leaves on top of the hummus, leaving a ½-inch border around the edges. Then evenly distribute one-quarter of the sliced grape tomatoes, sliced olives, and basil leaves over the spinach.
- Roll the Tortillas: Tightly roll each tortilla from one end to the other, finishing with the seam side down to secure the roll. This helps keep the filling intact during slicing.
- Chill Rolls: Cover the rolled tortillas and refrigerate them for 30 minutes. Chilling firms up the rolls and makes them easier to slice, ensuring clean and neat pinwheel shapes.
- Slice into Pinwheels: Using a serrated knife, lightly slice each rolled tortilla into ¾-inch thick pieces to create several pinwheels per roll.
- Arrange and Serve: Arrange the pinwheels on their sides on a serving dish. Serve immediately or keep chilled until ready to enjoy.
Notes
- Adding a little water while blending helps achieve a smooth hummus texture.
- Use sun-dried tomatoes packed in oil for richer flavor and easier blending.
- For a gluten-free version, substitute flour tortillas with gluten-free wraps.
- These pinwheels can be made a few hours ahead and stored covered in the refrigerator.
- Try adding other ingredients like roasted red peppers or cucumbers for variation.