These Turkey Hummus Pinwheels are a simple, healthy, and tasty party appetizer recipe that is great to make ahead, and no cooking is required. I love making them for holiday parties and family gatherings.
The combination of creamy hummus, sliced turkey, sun-dried tomatoes, and fresh cucumber makes these pinwheels flavorful without being heavy. Also, using flour tortillas keeps them easy to roll and slice into bite-sized pieces.
Also, try my Turkey Cranberry Pecan Pinwheels and Savory-Sweet Cranberry Turkey Stuffing Balls for more turkey recipe ideas!
How to Make Turkey Hummus Pinwheels
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Peel the cucumber and dice it nto small pieces.
2. Spread ¼ of the hummus onto each tortilla.
3. Arrange 4 slices of turkey onto each tortilla.
4. Arrange ¼ of the sun-dried tomatoes and a ¼ of the cucumber onto each tortilla.
5. Start at one end of the tortilla, and tightly roll until you meet the other end.
6. Wrap the rolled tortillas in plastic wrap.
7. Refrigerate for 1 hour, or until ready to serve.
8. Using a serrated knife, cut the tortillas into one-inch pieces, discarding (or eating) the ends.
Serve and Enjoy!
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Cocktail picks for easy-to-serve bites
Serving platter for party bites
Important Recipe Notes
- Use fresh, crisp cucumber and quality turkey slices to make these pinwheels taste their best.
- Make sure the hummus is spread all the way to the edges to help the tortilla roll smoothly.
- Roll the tortillas tightly to prevent the pinwheels from falling apart when sliced.
- These pinwheels can be made a few hours ahead of time and kept refrigerated until serving.
- You can add bell peppers, spinach, or shredded carrots for extra color and flavor.
- Use a serrated knife for clean slices without squishing the pinwheels.
Turkey Hummus Pinwheels
Ingredients
- 4 large flour tortillas
- 10 oz hummus
- 16 slices of turkey lunch meat
- 3 oz sun dried tomatoes
- 1 cucumber
Instructions
- Peel the cucumber, and dice into small pieces.
- Spread ¼ of the hummus onto each tortilla.
- Arrange 4 slices of turkey onto each tortilla.
- Arrange ¼ of the sun dried tomatoes, and a ¼ of the cucumber onto each tortilla.
- Start at one end of the tortilla, and tightly roll until you meet the other end.
- Wrap the rolled tortillas in plastic wrap.
- Refrigerate for 1 hour, or until ready to serve.
- Using a serrated knife, cut the tortillas into one inch pieces, discarding (or eating) the ends.
- Arrange on a platter to serve.