Vegan Hummus Pinwheels
These colorful spirals are the kind of no-cook crowd-pleaser that disappears fast at any gathering, and they come together with almost zero effort. A creamy hummus base gets brightened with fresh lemon juice, smoky paprika, and a hint of cumin before being spread across large flour tortillas loaded with crisp vegetables. Every slice reveals a gorgeous cross-section of baby spinach, red bell pepper, cucumber, shredded carrots, and briny Kalamata olives — proof that plant-based eating can be genuinely exciting to look at and eat. The trick is rolling the tortillas firmly and letting them chill in the fridge for at least 30 minutes, which firms everything up so each round holds its shape cleanly when sliced. This recipe makes 4 generous rolls, so you'll have plenty of pinwheels to go around whether you're feeding a lunch crowd or prepping snacks for the week. Every single ingredient here is entirely plant-based, so there's no need to swap or substitute a thing — just roll, chill, and slice.
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Learn more →Ingredients
4 servings
- 4 large flour tortillas (10-inch)
- 1 ½ cups hummus
- 1 cup baby spinach
- 1 medium red bell pepper, thinly sliced
- 1 medium cucumber, thinly sliced into rounds
- ½ cup shredded carrots
- ¼ cup kalamata olives, pitted and sliced
- 2 tbsp fresh lemon juice
- ¼ tsp ground cumin
- ¼ tsp smoked paprika
- salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a small bowl, stir together the hummus, lemon juice, cumin, and smoked paprika until combined. Season with salt and pepper.
- 2
Lay one tortilla flat on a cutting board. Spread about 6 tablespoons of the seasoned hummus evenly across the entire surface, leaving a 1/2-inch border at the far edge.
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