Hummus Veggie Pinwheel Sushi
Soft tortillas spread with smooth hummus and finely grated carrot, zucchini and pepper, rolled up tight and sliced into playful sushi-style bites. A Lebanese-inspired, no-cook snack little hands love to help make and eat.
Servings
Ingredients
Nutrition
Per serving
Steps
Dry the veggies
Grate the carrot and zucchini finely. Wrap the zucchini in a clean kitchen towel and squeeze hard over the sink until no more liquid drips out — this keeps the rolls from turning soggy. Stir the carrot, zucchini, bell pepper and parsley in a bowl with the lemon juice and cumin.
- 1 small carrot
- 1 small zucchini
- 1/4 red bell pepper
- 2 tbsp parsley
- 1 tsp lemon juice
- 1 pinch cumin
✅ Done when: zucchini no longer releases water when squeezed
Spread the hummus
Lay a tortilla flat on a clean board and spread about 3 tbsp (50 g) in a thin, even layer, leaving a bare 2 cm (3/4 in) strip at the far edge to seal the roll later. Repeat with the remaining 3 tortillas, dividing the 200 g evenly so each tortilla gets about 50 g.
- 4 tortillas
- 200 g
✅ Done when: hummus covers each tortilla edge-to-edge except the 2 cm sealing strip
Scatter the veggies
Spoon about a quarter of the veggie mixture (roughly 3 tbsp) onto each tortilla and spread it evenly over the , pressing lightly so it sticks. Keep the layer thin — a thick filling makes the roll hard to close and burst when sliced.
- all (about 3/4 cup total) veggie mixture from step 1
✅ Done when: veggie layer is even and about 0.5 cm thick
Roll it up tight
Starting from the filled edge, roll each tortilla into a tight log, finishing on the bare strip so it seals itself shut. Wrap each roll snugly in plastic wrap or baking paper, twisting the ends like a candy wrapper.
- 4 filled tortillas from step 3
✅ Done when: each roll feels firm and holds its cylinder shape
Chill to firm up
Put the wrapped rolls in the fridge for 10 minutes so the firms up; this helps the rolls hold their shape and slice cleanly.
- 4 wrapped rolls from step 4
✅ Done when: rolls feel firm, not squashy, when pressed
Slice into pinwheels
Unwrap the rolls and use a sharp knife to trim both ends, then cut each log into 5–6 rounds about 2 cm (3/4 in) thick, wiping the knife between cuts for neat swirls.
- 4 chilled rolls from step 5
✅ Done when: each slice shows a clean spiral with no squashed edges
Serve and store
Arrange the pinwheels cut-side up on a plate like a sushi platter. If you like, serve with a little extra for dipping — this is optional and separate from the 200 g already used in the filling. Store leftovers in an airtight container in the fridge for up to 2 days; they also travel well in a lunchbox with an ice pack.
Dry the veggies
Grate the carrot and zucchini finely. Wrap the zucchini in a clean kitchen towel and squeeze hard over the sink until no more liquid drips out — this keeps the rolls from turning soggy. Stir the carrot, zucchini, bell pepper and parsley in a bowl with the lemon juice and cumin.
- 1 small carrot
- 1 small zucchini
- 1/4 red bell pepper
- 2 tbsp parsley
- 1 tsp lemon juice
- 1 pinch cumin
✅ Done when: zucchini no longer releases water when squeezed
Spread the hummus
Lay a tortilla flat on a clean board and spread about 3 tbsp (50 g) in a thin, even layer, leaving a bare 2 cm (3/4 in) strip at the far edge to seal the roll later. Repeat with the remaining 3 tortillas, dividing the 200 g evenly so each tortilla gets about 50 g.
- 4 tortillas
- 200 g
✅ Done when: hummus covers each tortilla edge-to-edge except the 2 cm sealing strip
Scatter the veggies
Spoon about a quarter of the veggie mixture (roughly 3 tbsp) onto each tortilla and spread it evenly over the , pressing lightly so it sticks. Keep the layer thin — a thick filling makes the roll hard to close and burst when sliced.
- all (about 3/4 cup total) veggie mixture from step 1
✅ Done when: veggie layer is even and about 0.5 cm thick
Roll it up tight
Starting from the filled edge, roll each tortilla into a tight log, finishing on the bare strip so it seals itself shut. Wrap each roll snugly in plastic wrap or baking paper, twisting the ends like a candy wrapper.
- 4 filled tortillas from step 3
✅ Done when: each roll feels firm and holds its cylinder shape
Chill to firm up
Put the wrapped rolls in the fridge for 10 minutes so the firms up; this helps the rolls hold their shape and slice cleanly.
- 4 wrapped rolls from step 4
✅ Done when: rolls feel firm, not squashy, when pressed
Slice into pinwheels
Unwrap the rolls and use a sharp knife to trim both ends, then cut each log into 5–6 rounds about 2 cm (3/4 in) thick, wiping the knife between cuts for neat swirls.
- 4 chilled rolls from step 5
✅ Done when: each slice shows a clean spiral with no squashed edges
Serve and store
Arrange the pinwheels cut-side up on a plate like a sushi platter. If you like, serve with a little extra for dipping — this is optional and separate from the 200 g already used in the filling. Store leftovers in an airtight container in the fridge for up to 2 days; they also travel well in a lunchbox with an ice pack.
The Story Behind the Dish
Hummus, made from chickpeas, tahini and lemon, is one of the oldest and best-loved dishes of the Levant, central to Lebanese mezze tables for generations. Rolling food into tight, shareable bites is also deeply Lebanese, seen in dishes like warak enab and arayes.
⭐ Why It's Famous
This pinwheel version borrows that Lebanese love of hummus and tightly rolled bites, turning it into a fun, colourful, hands-on snack that even very small children can help assemble and enjoy.
💡 Fun Fact
Lebanon and its neighbours have long debated who makes the 'true' hummus, but everyone agrees it belongs on the table at nearly every meal.
Lebanon (Levant region)
33.89°N, 35.50°E
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