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Spinach Hummus Pinwheel Wrap Appetizers


Holidays are times when we gather loved ones close, savor great company and great food! Looking to introduce delicious plant-based recipes to your crowd? These easy pinwheel appetizers from the Whole Foods Market kitchen look as great as they taste, and can be prepared with any of our Indianlife Non-GMO Wraps. To create an exciting curried hummus for the wraps, try adding our Indianlife spices (listed as optional in ingredients).

These healthy wraps shine with beans or chickpeas and spring’s bounty of fresh green spinach, making them a perfect spring “appie”! Beans and chickpeas are nature’s protein powerhouses and high in antioxidants and beneficial fiber. Spinach contains valuable vitamins, minerals and phytonutrients. Best part: your guests will love these!

Spinach Hummus Pinwheel Wrap Appetizers

Ingredients Creates 4 servings

4 Cups fresh packed spinach

1/4 Cut Low Sodium Broth or water

2 Cups Cooked dry chickpeas or white beans (Or 1 15-oz. can if using canned.)

2 T Lemon Juice (or Juice of 1 Large Fresh Lemon)

2 T Tahini

1 Clove Fresh Garlic (or 2-3 for garlicky hummus)

1/8 tsp Salt (Sea Salt, Himalayan or other)

1 Avocado, thinly sliced

1/2 Cucumber, peeled and very thinly sliced or shaved

1 Red Bell Pepper, deseeded and very thinly sliced

Optional Spices for Curried Hummus:

Instructions


  1. Wash and prep veggies. Steam the spinach until cooked

  2. Place cooked spinach, chickpeas or beans, lemon juice, tahini, garlic and spices in food processor; process until smooth. Handy Tip: Put the lemon juice and tahini in first, and pulse until well blended for better consistency – then add the rest of the ingredients, process til smooth. You should have about 2 cups of spinach hummus.

  3. Spread 1/2 Cup hummus on one wrap or tortilla, leaving about an inch from the edge.

  4. Arrange 1/4 each of sliced avocado, sliced cucumber and sliced bell pepper on top of hummus and tightly roll up tortilla.

  5. Repeat with remaining tortillas, hummus, avocado, cucumber and bell pepper.

  6. Holding tortillas firmly, carefully cut into 3/4-inch pinwheels and serve.

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