Tomato Basil Pinwheels Recipe

Whether you're looking for a quick afternoon snack recipe or are looking to feed a crowd, pinwheel sandwiches are always a great option. It's true that these little bite-sized snacks are something of a party appetizer staple, but you don't need to stick with the traditional cold cuts and processed cheese to make a winning pinwheel. This tomato basil pinwheels recipe is chock full of fresh and flavorful ingredients, and makes a refreshing change from the ordinary. A scratch-made sundried tomato hummus lends its intensely savory-sweet umami flavor to the mix and acts as the glue that holds the pinwheels together. We double down on the tomato flavor with juicy, fresh cherry tomatoes and add a briny pop with black olives. Fresh spinach and basil provide pleasing layers of texture as well as a herbaceous boost that pairs perfectly with the tomatoes. The pinwheels happen to be completely dairy-free and vegan (so long as you use vegan tortillas), making them ideal for guests with dietary restrictions.

Another great aspect of this recipe is that it doesn't require any cooking. Since the hummus comes together in a food processor and doesn't need to be cooked, you can transfer it straight to the tortilla, add the fresh spinach, tomato, olive, and basil toppings, and get to rolling. This recipe does call for a brief chilling period, which makes the pinwheels easier to slice, but it's an otherwise very quick, simple appetizer idea that will no doubt please even the pickiest of party guests.

To make the sun-dried tomato hummus for the pinwheel filling, you'll need canned chickpeas, tahini, sun-dried tomatoes, lemon juice, garlic, and salt. To assemble and fill the pinwheels even further, reach for large flour tortillas, baby spinach, grape tomatoes, olives, and fresh basil.

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

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.

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

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.

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.

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

Arrange the pinwheels on their sides before serving.

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Flour tortillas are a classic option for pinwheel sandwiches because they're nice and thin, pliable, and come in very large sizes, meaning that you can yield several pinwheels from a single tortilla. You don't need to stick with plain flour tortillas for this recipe, though, and flavored ones like sun-dried tomato or spinach herb would complement the other flavors and colors in the filling.

You can also ditch the tortillas entirely and opt for a different type of bread or even a vegetable. The key here is to select a bread type that's thin enough to be rolled up but structurally sound enough that it won't fall apart when you slice it. Pita, naan, or lavash are all options that would work well, though you'll end up with slightly thicker pinwheels. Another option is to use plain, soft bread (like store-bought white or wheat bread) and roll it flat with a rolling pin. Then, you can layer the hummus and fillings on as you would with a tortilla and roll the bread up in the same way. Finally, you can also experiment with using veggies as the outer layer, like thin strips of cucumbers or lettuce leaves. Since the pinwheels do feature lots of veggies in the filling, however, we recommend using some sort of bready base for the best textural contrast and for the easiest rolling.

A big part of this pinwheel recipe's appeal is the fact that it doesn't require any cooking. When it comes time to slice and serve the pinwheels, they'll have been chilling for a while, meaning that they'll be slightly cold when served. If you prefer hot appetizers or would like to involve some cooking in the mix here, then you can alter this recipe by making puff pastry pinwheels instead.

Start by rolling out a sheet of thawed puff pastry onto a lightly floured work surface. Layer on the hummus and toppings as you would the traditional tortilla route, making sure to leave a slight border around the pastry so as to avoid spillage when rolling. Tightly roll the puff pastry into a log, then slice it into roughly ¾ inch-thick pinwheels. Place the pinwheels on a baking sheet and, if desired, brush them with egg wash to encourage browning in the oven. Transfer the pinwheels to a 375 F oven (or follow the temperature instructions as called for on the puff pastry packaging) and bake for about 12 minutes, or until the pastry is puffy and golden. You can also follow this pinwheel baking technique with crescent roll dough for an added flaky and buttery touch, but note that you may have to adjust the bake time.

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