Tomato Basil Pinwheels Recipe

Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 tablespoons tahini
• 1/3 cup sun-dried tomatoes
• 2 tablespoons lemon juice
• 1/2 clove garlic
• 1/4 teaspoon salt
• 4 (12-inch) flour tortillas
• 1 cup baby spinach
• 1/2 cup sliced grape tomatoes
• 1/2 cup sliced olives
• 16 basil leaves

Instructions

1. 1

   Place the chickpeas, tahini, sun-dried tomatoes, lemon juice, garlic, and salt in a food processor.

2. 2

   Process until smooth, scraping down the sides and adding 2-3 tablespoons of water until the hummus reaches a creamy and spreadable consistency. Taste and adjust for salt if desired.

3. 3

   Spread ¼ of the hummus on each tortilla, all the way to the edges.

4. 4

   Evenly distribute ¼ of the spinach leaves on top of the hummus on each tortilla, leaving a ½-inch border around the edges, followed by ¼ of the tomatoes, olives, and basil.

5. 5

   Tightly roll up the tortillas, finishing with the seam side down. Cover and chill in the refrigerator for 30 minutes to make them easier to slice.

6. 6

   Lightly slice the rolled-up tortillas into ¾-inch pieces with a serrated knife.

7. 7

   Arrange the pinwheels on their sides before serving.