Tortilla Pinwheels with Hummus and Roasted Red Peppers

Instructions

1. Prepare the roasted peppers: Preheat the oven to 200°C (392°F). Place the peppers on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for about 30-40 minutes, until the skin starts to char and wrinkle. Turn the peppers during baking to ensure even cooking.
2. Cooling and peeling the peppers: After baking, place the peppers in a bowl and cover with aluminum foil for about 10 minutes. This will make it easier to peel off the skin. Then, peel the peppers, remove the seeds, and slice into strips.
3. Preparing the hummus (optional): If using store-bought hummus, you can skip this step. If making homemade hummus, combine chickpeas, tahini, lemon juice, garlic, olive oil, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Season to taste.
4. Spreading the hummus: Spread the tortillas on a flat surface. Evenly spread a layer of hummus over the entire surface of the tortilla, leaving about 1 cm (1/2 inch) of free space around the edges.
5. Arranging the peppers and herbs: Arrange the strips of roasted pepper on top of the hummus. Sprinkle with chopped cilantro (or parsley) and basil. If desired, add a little minced garlic and drizzle with lemon juice.
6. Rolling the tortilla: Starting from one end, tightly roll the tortilla into a log. Make sure you roll it as tightly as possible so the spirals hold together well.
7. Chilling the tortilla: Wrap the tortilla log with plastic wrap and refrigerate for at least 30 minutes. This will make it easier to slice.
8. Slicing the pinwheels: Remove the tortilla from the refrigerator and unwrap it from the plastic wrap. Using a sharp knife, slice the log into slices about 2-3 cm (1 inch) thick. Trim the ends of the log, as they are usually uneven.
9. Serving: Arrange the spirals on a plate and serve as a snack. They can be garnished with extra herbs or a sauce.