These Sun-Dried Tomato, Basil & Spinach Pinwheels make a perfect party appetizer or light lunch. They take about 15 minutes to make and are a healthy alternative to pinwheels made with cream cheese.
What is it about the roll shape? I think it makes food irresistible. Think about it – sushi, burritos, egg rolls, even cinnamon rolls! Maybe because it seems easier to pick up with your hands – some sort of primitive instinct…
You want to just grab one, right?
This recipe starts with a quick visit to your blender to create a hummus-like spread of
white beans, zesty lemon, a hint of garlic and olive oil.
Really you could stop there and just use the hummus if you like –
it’s delicious, clean and simple.
The white bean hummus is divided between a couple wraps/tortillas of your choosing – make sure to spread it all the way to the very edges – and then topped with spinach, basil, sun dried tomatoes and a sprinkle of crushed toasted pine nuts.
+ An important step is to make sure you leave a couple inches of uncovered hummus spread on one end – that’s the glue to hold your pinwheels shut!
Then comes the art of the pinwheel making…the rolling. Get the roll as tight as you can, wrap it in plastic wrap and store in the fridge until ready to cut. When you cut them, they’ll never be perfect circles – at least mine are not – just embrace the imperfection of your shape and enjoy the healthy delicious flavors that you created!
They look so fancy when plated as a delicate little roll up. Don’t you think? Sprinkled with a dusting of crushed pine nuts and a basil leaf – you’ve gone gourmet in 15 minutes flat. Impressive.
Lunch or appetizer - these vegan pinwheels are layered with white beans, sun dried tomatoes, basil and pine nuts.
- 1 15 oz can white beans, rinsed (navy, cannelini, etc)
- 2 Tbs olive oil
- 1 clove garlic minced
- Zest of 1 lemon and 1/2 lemon juiced
- 1/2 tsp Kosher salt
- freshly ground pepper to taste
Blend all ingredients for white bean spread together in a Cuisinart until smooth like hummus. Season with more salt and pepper to taste.
Mix in the crushed pine nuts into the spread by hand.
Place three tortillas on a flat surface and evenly divide the white bean spread between the 3 tortillas.
Spread the mixture to the very edges of each tortilla. This the glue that is going to seal the roll ups so it's important to get it to the edges.
Lay the chopped sun dried tomato pieces, basil and spinach leaves flat over every inch of each tortilla EXCEPT for about 2" on one side - that needs to remain uncovered so that the end of the tortilla roll up will stick together. Press leaves down slightly before rolling to make sure everything sticks.
Roll each tortilla up as tightly as you can - rolling towards the uncovered edge.
Refrigerate until ready to serve or cut into 2" pin wheels and serve immediately.
*adapted from a recipe viewed on Minimalist Baker
+ A few other combos for your upcoming kitchen trials:
- white bean spread, spinach, dried fig and crushed walnut
- white bean spread, a few dashes of curry powder, baby swiss chard, golden raisins and crushed pistachios
- white bean spread, Sriracha, spinach, dried mango bits and crushed peanuts