Roasted Carrot Hummus Pinwheels

Hummus rolls in an open lunch container with vegetables and berries

For a wholesome lunch on the run, these pinwheels put a delicious spin on wraps. Playfully spiced for a bit of heat, but tempered by carrots and lemon juice, there’s palate-pleasing flavour to spare in every bite. They’re perfect for packing and snacking, and full of the natural goodness your family needs to fuel them through the day!

Yield: 5 whole rolls / 30 pcs
Prep Time: 20 minutes
Cook Time: 25 to 30 minutes

Ingredients:

  • 28 g / 2 tbsp Mirage margarine, melted
  • 4 g / 1 tsp ground coriander
  • 2 g / ½ tsp cumin
  • 1 g / ½ tsp cayenne pepper
  • 1 g / ¼ tsp ground ginger
  • 3 g / ¼ tsp salt
  • 1 g / ¼ tsp black pepper, freshly ground
  • 400 g / 2 large carrots, peeled and cut into 1½ inch chunks
  • 285 g / 1 container hummus
  • 6 g / 3 garlic cloves, roughly chopped
  • 30 ml / 2 tbsp lemon juice
  • 5 pcs 10-inch whole wheat tortillas

Optional Garnishes:

  • cilantro
  • cucumber, sliced thinly lengthwise

Directions:

  1. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
  2. In a bowl combine the melted Mirage margarine with the ground coriander, cumin, cayenne pepper, ground ginger, salt, and pepper.
  3. Add in carrots, toss to coat evenly.
  4. Transfer and spread carrots onto the prepared baking sheet. Bake for 25 to 30 minutes until tender and lightly caramelized. Remove from oven and cool to room temperature.
  5. In a large bowl using a handheld blender, blender, or food processor, add carrots, hummus, chopped garlic, and lemon juice. Blend until smooth or desired consistency.A glass bowl of hummus being mixed with a hand blender
  6. Spread about ¼ cup (about 76 g) of the roasted carrot hummus evenly onto the whole wheat tortillas. Sprinkle cilantro leaves over the hummus. Lay a few strips of the thinly sliced cucumber side by side onto the filling. Roll the tortilla up to form a tight log. Wrap well in plastic wrap and place into the fridge to set; at least 2 hours, up to overnight.   Rolling sliced cucumbers, parsley, and hummus in a soft tortilla shell
  7. Slice into 1-inch rounds. Pack into a lunch container.   Slicing a large hummus roll into small pieces on a cutting board with a large knife

Chefs Notes:

  • Pat cucumbers (or any greens or vegetables that may impart water) with a paper towel before assembling rolls.
  • Use a mandolin or a vegetable peeler to thinly slice the cucumber into long strips.
  • Any thinly sliced vegetable can be used (eg. red onions, peppers, chives, basil)
  • Leftover roasted carrot hummus is fantastic as a dip for raw vegetables or chips.
  • These pinwheels can be served as appetizers at a party or for tea.

Sliced hummus rolls on a white platter garnished with parsley

Leave a reply