Rainbow Vegetable Pinwheels
INGREDIENTS
One 16-ounce can garbanzo beans
¼ teaspoon salt
3 tablespoons olive oil
1 teaspoon natural peanut butter
1 large spinach tortillas
½ cup sliced red peppers
½ cup thinly sliced carrots
½ cup thinly sliced cucumber
PREPARATION
1. In a food processor, combine beans, salt, olive oil, and peanut butter. Pulse until creamy.
2. On a large spinach tortilla, place about 1½ tablespoons hummus and spread around, leaving about ¼ inch “border.”
3. Layer veggies over hummus, then roll up (cigar style), and cut into slices.
4. Serve and enjoy with Welch’s Fruit Rolls!
