Easy Hummus Pinwheels
This vegan pinwheel recipe is made using healthy simple ingredients like hummus, grated carrots, and green onions mixed with a flavorful blend of spices wrapped in a flour tortilla. Easy to customize with your favorite fresh veggies, these are flavor-packed vegetable pinwheels that will have even the pickiest eaters loving these veggie loaded snacks! Great for kids and birthday parties, a cold lunch for work or school, or a work-from-home snack. Any way you slice it, you’ll love these vegan pinwheels!
This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links.
These simple tortilla roll ups stuffed with fresh hummus, grated carrots, green onions, and the perfect blend of spices was one of my favorite snacks to bring to work back when I worked in an office.
These are so easy to make with just a handful of ingredients but undeniably delicious and also healthy. They’re an easy finger food that is the best easy appetizer at a family gathering or the perfect snack in a lunch box. Wins all around!
I had honestly forgotten about these vegetarian pinwheel sandwiches until just recently when we hit summer, and I was craving as many no-cook vegan meals as possible. I am so glad I remembered these delightful bitefuls. They are so easily customizable, filled with my favorite veggies, they come together in mere minutes, and they are an absolute delight to enjoy.
Although they may be simple, I think they are very much worth sharing with the world! And you’ll definitely want to share them with your family!
Short on time? Pin this recipe for later.
Why We Love These Vegan Pinwheels:
- No-cook. No need to turn on an oven or stove for these tasty treats! A hearty, protein-packed plant-based lunch or snack without any actual cooking. Perfect for lunch or a delicious snack on those hotter days.
- Kid-friendly and great for school lunch. These small bites can get even the pickiest of eaters to love getting their veggies! And they’re so fun and easy to put together, the kids can even help make them!
- Loaded with fiber and protein. I honestly cannot say enough about how great these vegan pinwheels taste while still being TOTALLY packed with vegetables and fiber and protein!. Healthy doesn’t always have to taste healthy, and these prove it!
Hummus Pinwheel Ingredients
You only need 7 simple ingredients to make these vegan pinwheels!
- Large flour tortillas – You can stick to white flour tortillas, but I think some sun-dried tomato or spinach wrap tortillas would also work. You want something soft that rolls well without cracking or breaking.
- Creamy Hummus – Use any kind you like! We love to use our extra garlic hummus, spicy garlic hummus, or dill pickle hummus in this recipe, and they ALL taste great!
- Grated carrots – I LOVE grated carrots in these pinwheels because they mix in with the hummus so well.
- Chives – Scallions will work well too! They add great flavor and color.
- Ground coriander seeds – For a bold pop of flavor!
- Sea salt
- Ground black pepper
Substitution Options
If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember though, substituting any of the ingredients may lead to a varied degree of difference in the final product. Let us know in the comments if you try any subs and how they work out for you!
For the flour tortillas: I would not use corn tortillas, but depending on the brand, I think whole wheat tortillas or gluten-free tortillas could work. We have not tried this recipe with anything other than white flour and sun-dried tomato flour tortillas though.
For the hummus: Vegan cream cheese or a hummus / vegan cream cheese mixture could be a great sub if needed. You may need a little more vegan cream cheese than you would hummus to create the right texture since it’s a little thicker than hummus. Dairy free cheese spreads like our vegan goat cheese and tahini feta dip would also work nicely.
For the grated carrots: Other grated crunchy veggies like zucchini, cucumber, red bell pepper, or even jicama would be an equally refreshing alternate in these. Try all your favorite combinations. The only thing is to remember to squeeze out any excess water content before mixing it with the hummus.
For the chives: Scallions, red onion, or shallots can all be used to replace the chives. Just start with smaller amounts of the stronger-flavored onions so as not to overpower the other flavors.
For ground coriander: Really, any other spice you like – garlic powder, onion powder, ground fennel, etc. Almost any favorite seasoning could be subbed for the ground coriander. You know what you like, try it out.
How to Make Healthy Tortilla Pinwheels
You won’t believe how easy these vegan pinwheels are to make in under 15 minutes!
Step 1 – Make the pinwheel filling.
First, you’ll grate the carrots. I like to use the side of a cheese grater that has the largest holes to grate the carrots. Do not use a zester! Then, don’t forget to squeeze out the excess liquid with paper towels before moving forward. Otherwise, your filling will be too liquidy.
Once your carrots are ready, you’ll add all the filling ingredients (that’s everything except the tortilla!) to a medium mixing bowl and stir with a rubber spatula or wooden spoon until it’s totally combined.
Step 2 – Roll up the tortilla.
Next, you’ll divide the filling between two large flour tortillas and use the rubber spatula to spread it into an even layer all the way to the edge.
Tightly roll up each tortilla from one end to another all the way to the edge, squeezing and tucking in the sides as needed to keep the roll compact.
When the entire tortilla is completely rolled up, gently squeeze the tortilla to again make sure everything is nice and compact. That compact part is an important factor in getting evenly shaped and filled pinwheels.
Step 3 – Slice into small pieces.
Finally, you’ll lay this rolled tortilla seam-down on a cutting board. Using a large sharp knife, gently cut the roll into 1/2-inch slices.
But, be careful not to push too hard! You want to use long gentle motions to “saw” back and forth until you cut all the way through.
How to Serve Vegetarian Hummus Pinwheels
Serve these vegan pinwheels immediately on a serving platter. Alternatively, they can be made up to 24 hours ahead of time to be served the next day. Just store the pinwheels covered with some plastic wrap in the fridge until you’re ready to serve.
They’d make a great cold vegan lunch for work or school, a healthy snack for kids and grown-ups alike! They would even be a great easy party appetizer.
You could potentially serve them with a little vegan sour cream or some extra hummus and a rainbow of fresh vegetables for dipping, but I think these vegetarian pinwheels are little flavor powerhouses as-is!
How to Store Pinwheel Leftovers
These hummus tortilla pinwheels are best served immediately, but leftovers can be stored in the fridge, covered, for up to 3 days.
We do not recommend freezing the pinwheels.
More Easy Vegan Snacks
When you make these adorable vegan pinwheels, please share your experience with us! Rate the recipe and leave a comment on the post below. It really helps get our recipes out to more people!
And if you’re on Instagram, don’t forget to tag your photos @theplantpowercouple, so we can cheer you on over there!
Enjoy!
Easy Vegan Pinwheels
Ingredients
For the filling:
- 2/3 cup hummus
- 1 cup grated carrots squeezed dry with a paper towel
- 1/4 cup chopped chives
- 1/2 Tbsp ground coriander seeds
- 1/2 tsp ground black pepper
- 1/4 tsp salt
Instructions
- MAKE THE FILLING: Add the filling ingredients to a medium-sized mixing bowl and use a big rubber spatula to stir until everything is combined.
- ROLL IT UP: Lay the two tortillas on a large cutting board and divide the filling between them. Gently spread the filling into an even layer all the way to the edge. Then, roll each tortilla tightly from one end to the other, gently squeezing the sides together as you roll to keep everything compact. Then, squeeze the tortilla roll ever-so-gently before you cut the pinwheels.
- SLICE THE PINWHEELS: Finally, lay this tortilla roll seam-down on a cutting board. Using a large sharp serrated knife, gently cut the roll into 1/2-inch thin slices. Be careful not to push too hard. You want to use long gentle motions to saw back and forth until you cut all the way through.
- SERVE/STORE: Arrange the pinwheels on a serving platter and serve immediately. These pinwheels are best served immediately, but leftovers can be stored in the fridge in an airtight container for up to 3 days.
Video
Notes
- You can stick to white flour tortillas, but I think some sun-dried tomato or spinach wrap tortillas would also work. You want something soft that rolls well without cracking or breaking.
- I would not use corn tortillas, but depending on the brand, I think whole wheat tortillas or gluten-free tortillas could work.
- We have not tried this recipe with anything other than white flour and sun-dried tomato flour tortillas though.
- Use any kind of hummus you like! We love to use our extra garlic hummus, spicy garlic hummus, or dill pickle hummus in this recipe, and they all taste great!
- Vegan cream cheese or a hummus / vegan cream cheese mixture could be a great sub if needed. You may need a little more vegan cream cheese than you would hummus to create the right texture since it’s a little thicker than hummus.
- Dairy free cheese spreads like our vegan goat cheese and tahini feta dip would also work nicely.
2 Comments