Easy Vegan Pinwheels with Pesto Hummus & Veggies
Looking for a great snack to feed a crowd? These vegan pinwheels are the perfect solution! With their winning flavor combination, they’re sure to be a hit with types of eaters. They take just minutes to make and work for groups from small to large.
Servings 32 pinwheels
Calories 41kcal
Ingredients
- 1 cup hummus
- ¼ cup vegan pesto make homemade or buy store bought online or at stores.
- 4 large flour tortillas
- ¼ cup chopped walnuts
- ¼ cup vegan feta cheese
- 2 cup fresh spinach leaves
- ⅓ cup roasted red peppers
- fresh basil optional for garnish
Instructions
- Mix together the hummus and pesto in a small bowl.1 cup hummus, ¼ cup vegan pesto
- Lay flour tortillas out on the counter and portion out the hummus pesto mixture among them. Spread it out over the top of the tortilla leaving a ½ gap at the edge.4 large flour tortillas
- Top with the walnuts and feta cheese. Sprinkle with an even layer of spinach leaves. Then add the roasted red peppers.2 cup fresh spinach leaves, ¼ cup chopped walnuts, ¼ cup vegan feta cheese, ⅓ cup roasted red peppers
- Begin at one edge and roll up the tortillas tightly. Set them on a baking tray with the seam side down. Wrap up with plastic wrap and refrigerate for at least an hour and up to one day in advance.
- Remove them from the fridge. Place them one at a time on a cutting board. Cut off the ends and then cut into ¾ - 1-inch slices.
- Serve them up on a platter and garnish with fresh basil leaves.fresh basil
Notes
- Leave an edge. Leave a bit of the edge of each tortilla free of hummus and ingredients, so they are easier to cut. You will be cutting off and discarding the ends anyway.
- Seam side down. Place the rolled up tortillas with the seam facing down (towards the pan) so they don’t unroll.
- Tightly roll. Roll the tortilla roll ups tightly to help them stay together after cutting.
- Refrigerate before cutting. This gives the hummus and pesto time to firm up so they are easier to cut.
- Slicing the roll ups. Use a fine serrated knife or very sharp knife to make cutting the tortillas into slices easier. Avoid pressing down too hard which may squish them or cutting them too thin as the may not stay together as well.
- Pat the roasted red bell pepper dry. This removes any excess moisture which may make the pinwheels too wet.
Nutrition
Calories: 41kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 0.2mg | Sodium: 105mg | Potassium: 39mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.4mg