What are pinwheel sandwiches? Often made with wraps, flatbreads or tortillas, pinwheels offer a more balanced ratio of filling to ‘bread’ than traditional sandwiches. So, if you’re using a delicious and savory homemade sundried tomato and roasted red pepper hummus, you’ll want fewer carbs standing between you and that spread! This pinwheel recipe serves one, but since it does include an entire batch of hummus, you can easily adjust the sandwich measurements to create a party-sized appetizer platter. Serve Dairy-Free Sunflower Tzatziki Sauce alongside for a fully Mediterranean-inspired dish.
Pinwheel Sandwiches with Sundried Tomato & Roasted Red Pepper Hummus
- Dairy-Free Sunflower Tzatziki Sauce
- Lavash flatbread
- English cucumber thinly sliced
- Tomato thinly sliced
- Baby spinach
Broil both halves of bell pepper until charred. Remove outer skin.
In food process or blender, combine roasted pepper and remaining hummus ingredients. Process until smooth, stopping to scrape down the sides as necessary and adding water a tablespoon at a time, if needed. Taste and adjust seasonings.
To prepare sandwiches, spread hummus on flatbread, leaving off about 3 inches on one side.
On the clean side, layer spinach, cucumber and tomato in that order.
Carefully roll up flatbread starting on the veggie side.
Slice roll into little pinwheels and hold together with toothpicks.
Serve with vegan tzatziki sauce for dipping.
- Nutrition facts include the entire batch of hummus.
- Hummus will stay fresh for up to 5 days in the fridge.
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