Hummus is spread on a flour tortilla and topped with hushwee (meat and pine nut mixture), tomatoes, and feta then wrapped tightly and sliced. These flavor-packed hummus and hushwee pinwheels are perfect for stashing in lunchboxes or serving as a party appetizer or after-school snack.
Looking for a new appetizer? Or just want something fun to eat and serve for lunch? These Hummus and Hushwee Pinwheels can give you both! Perfectly portioned for small snacking and serving while being delicious and something a bit different. To make it even more delicious, try making your own hummus. All you’ll need is a food processor and a couple extra minutes.
- Tortillas: I like to use flour tortillas, as they’re soft and flexible for making wraps.
- Hummus: Made from chickpeas, it’s naturally creamy, nutty, and packed with flavor. My favorite includes roasted garlic.
- Lebanese Hashweh: A delicious beef and pine nut dish made with warm spices like cinnamon that pairs well with hummus.
- Roma tomato: More firm than other tomatoes, they hold their shape better when chopped.
- Feta cheese: Made from goats milk, it’s crumbly, soft, and tangy.
- Parsley: Fresh herbs are a delicious way to finish any meal, and parsley is a bit peppery and clean.
How to Make Hummus and Hushwee Pinwheels
Start your Hummus and Hushwee Pinwheels by making Lebanese hashweh. Heat up ghee in a pan over medium high heat.
Cook diced onions in the melted ghee until softened.
Add the ground beef and break it up while it browns.
Season with cinnamon, allspice, nutmeg, and salt and pepper.
Once fully cooked, stir in toasted pine nuts and set aside.
Next take your tortilla and spread hummus evenly over the surface, leaving about 1/4 inch clear around the edges.
Cover the hummus with the Lebanese hashweh next.
Then top with chopped tomatoes, feta cheese, and fresh parsley.
Then slowly roll up the tortilla, like you would a burrito, until it’s an even shaped log. Slice evenly into one inch pieces, using one or two toothpicks to keep pinwheels secure.
Serve on a platter, and enjoy these fun Hummus and Hushwee Pinwheels!
- Switch the protein. Use ground lamb, turkey, or vegan beef instead of ground sirloin.
- Change out the cheese. Not a fan of feta, or don’t have it? Use whatever cheese you have, or omit it.
- Add or change vegetables. Add bell pepper, cucumber, or red onion.
Frequently Asked Questions:
How do I store leftover pinwheels?
Hummus pinwheels are best enjoyed within hours of making, as the hummus will make the tortilla soggy. I’d recommend keeping the ingredients separate and making just what you plan to eat.
What is a pinwheel?
Pinwheels are essentially just wrapped sandwiches, usually made with tortillas and cream cheese. I changed it up by using hummus.
Do I have to use toothpicks?
Toothpicks will help to keep the pinwheel wrapped, but you don’t have to use them.
More Lebanese Recipes
- Hummus Pizza with Greek Tapenade
- Lebanese Baked Fish with Tahini Sauce and Toasted Pine Nuts
- Roasted Eggplant with Za’atar and Tahini Sauce
- Vegan Tomato Kibbeh
- Grilled Chicken Shawarma
Did you try this dish and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.
Regardless of who you’re serving, whether it be a group of adults, kids, or just yourself, these Hummus and Hushwee Pinwheels will be sure to please anyone.
No fork required.
Hummus and Hushwee Pinwheels
- 1 large flour tortilla (burrito size)
- 8 ounces hummus (store-bought or homemade)
- 1 cup Lebanese Hashweh – Ground Beef with Pine Nuts
- 1 roma tomato (seeded and diced)
- 4 ounces crumbled feta cheese
- 2 tablespoons minced parsley
- toothpicks (to secure)
- Begin by cooking the Lebanese Hashweh – Ground Beef with Pine Nuts by following this recipe; set aside.
- To assemble the pinwheels, lay the flour tortilla on a cutting board then spread with hummus leaving a 1/4 inch of space around the edges. Next, top with the cooked hashweh followed by the tomatoes, feta, and parsley.
- Similar to wrapping a burrito, begin very slowly and carefully rolling the tortilla in to one long log. Don't be afraid to tighten as you wrap, this will help keep the pinwheels in place. Once wrapped, use a sharp knife to slice in to 1-inch pinwheels. Secure with one or two toothpicks then place on a platter to serve.