Hummus Pinwheels with Cucumber & Sun-dried Tomatoes

GFGluten Free

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These Easy Hummus Pinwheels are stuffed with spinach, cucumber, and sun-dried tomatoes for a hearty, healthy, filling, and plant-based appetizer or lunch!

You know those fancy little pinwheels that are served at parties? Well today we’re stuffing them with hummussun-dried tomatoes, and cucumber for a refreshing and filling plant-based twist. This recipe is made in less than 15 minutes and with only four simple ingredients, but I promise it won’t disappoint 😉 

close up overhead shot of hummus pinwheels on speckled white plate

Most pinwheels are made with some combination of vegetables and cream cheese, but Garlic Hummus is an easy dairy-free substitute. Not only is it just as creamy and delicious, but it’s a great source of fiber and plant-based protein too! That makes these roll ups perfect for both a quick (but tasty) party appetizer or an easy-peasy lunch.

ingredients for hummus pinwheels arranged on large marble cutting board

How to Make Hummus Pinwheels

I don’t think I could make the process any easier if I tried! All you need to do is:

  1. Warm your tortillas (so they don’t rip!)
  2. Fill them with toppings
  3. Roll it up, slice, and enjoy!

marble cutting board filled with hummus, cucumber, sundried tomato, and spinach on tortilla

I do, however, have a few pro-tips to make these pinwheels your best yet:

  1. Thinly slice your vegetables. Otherwise, the tortilla won’t roll up as well and your pinwheel won’t be even.
  2. Firmly grasp the tortilla as you roll. Again, otherwise it will be loose and fall apart. Gluten-free tortillas seem to be a bit harder to roll – if you find that yours are unraveling, you can easily hold them together using toothpicks.
  3. Use a very sharp knife to cut your pinwheels. I find that a serrated knife works well here too. Using a dull knife will pretty much smoosh your tortillas into a very flat, un-pinwheel-like oblivion.

white speckled plate of pinwheels on marble cutting board

A Few Final Thoughts:

  • Substitute, substitute! I particularly love the combination of tangy garlic hummus, crunchy cucumber, and bright sun-dried tomatoes here. However, you can easily swap the hummus and/or vegetables with anything your little heart desires!
  • Storage: these pinwheels are best enjoyed within a few hours, as the hummus will make the tortilla a bit soggy over time. Gluten-free tortillas seem to fall apart faster than gluten-full ones.
  • Still hungry? If you’re looking for more easy recipes using hummus, you’ll also love this 5 Ingredient Hummus Pasta, this Easy Hummus Salad Dressing, and these Rainbow Veggie Hummus Sandwiches!

These Easy Hummus Pinwheels are stuffed with spinach, cucumber, and sun-dried tomatoes for a hearty, healthy, filling, and plant-based appetizer or lunch! #pinwheels #hummus #veganlunch #glutenfree #plantbased |

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Hummus Pinwheels with Cucumber & Sun-dried Tomatoes

These Easy Hummus Pinwheels are stuffed with spinach, cucumber, and sun-dried tomatoes for a hearty, healthy, filling, and plant-based appetizer or lunch!

  • Author: Caitlin Shoemaker
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: Serves 2 to 4 1x
  • Category: Appetizer
  • Method: No Bake
  • Cuisine: American


  • ¾ cup Garlic Hummus
  • ½ cup sun-dried tomatoes*, finely chopped
  • ½ english cucumber, cut into matchsticks
  • Small handful of baby spinach
  • 4 medium tortillas, gluten-free if necessary


  1. Prep all of the ingredients according to the recipe instructions. Place the tortillas on a plate and cover with a damp paper towel or (clean) dish cloth; microwave for 20 seconds, to soften the tortillas and prevent them from tearing. Keep the tortillas under the damp cloth until ready to use, microwaving again if they get too cold.
  2. Assemble the pinwheels; remove one tortilla from the plate and place it on the cutting board. Spread ¼ cup of hummus across the surface of the tortilla, leaving some room along the edges. Form two “lines” of cucumber strips and baby spinach in the center of the tortilla, then sprinkle some chopped sundried tomatoes over the entire tortilla. Lift the lower portion of the tortilla and firmly roll it towards the top to create a pinwheel shape; repeat with the remaining tortillas and ingredients.
  3. Cut each tortilla roll into ½” – 1” strips using a sharp or serrated knife. Serve the pinwheels as desired; leftovers will keep in the fridge for up to 3 days, but will get soggy over time.


  • If you are using sun-dried tomatoes that are air-dried and not packed in oil you will need to rehydrate them first. Place the tomatoes in a small bowl, cover with hot water, and let sit for 5 to 7 minutes before draining and chopping.
  • Substitutions: feel free to add in or replace any veggie here, just make sure to chop it finely. You can also swap out the hummus flavor for a fun twist!

Keywords: hummus pinwheel, hummus roll ups, vegan pinwheels, vegan roll ups, sundried tomato pinwheels, easy vegan lunches

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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