Rainbow Vegetable Pinwheels

The perfectly colorful summer treat!

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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


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!

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