Curried Hummus and Vegetable Pinwheels

• 4 8-inch spelt or whole wheat tortillas
• 1 cup Curried Hummus (page 133)
• 2 cups baby spinach, washed and dried
• 3/4 cup peeled and shredded carrot
• 3/4 cup peeled, seeded, and grated cucumber
• 1/2 cup thinly sliced mango (optional)

1. Place a tortilla on a flat work surface.
2. Spread 1/4 cup of the hummus over the tortilla, leaving a 3/4-inch border all the way around.
3. Lay one-fourth of the spinach, carrot, cucumber, and mango over the hummus, then roll up into a tube, sushi style.
4. Glue down the top edge with a smear of hummus.
5. Trim the ends, then slice the roll in half on the diagonal or, alternatively, cut crosswise into 1-inch pinwheels.
6. Repeat with the remaining ingredients.
7. Store in a covered container in the refrigerator for 3 days.
8. (per serving)
9. Calories: 340
10. Total Fat: 8.8g (0.8g saturated, 2.6g monounsaturated)
11. Carbohydrates: 53g
12. Protein: 12g
13. Fiber: 10g
14. Sodium: 835mg

spelt, baby spinach, carrot, cucumber, mango

Taken from www.epicurious.com/recipes/food/views/curried-hummus-and-vegetable-pinwheels-379263 (may not work)