Add a fun twist to your child’s lunchbox with this easy-to-assemble recipe for Pizza Pinwheels with Hummus and Veggies. Pack mushrooms and black olives on the side to round out this pizza-licious power lunch.
As the sun sets on our glorious New England summer and my kids head back to school, thoughts of satisfying sandwiches that nourish my boys and keep them feeling comfortably full all afternoon are on my mind.
My latest creation for Pizza Pinwheels with Hummus and Veggies hits the spot on so many levels. Full of flavor and health-enhancing ingredients like hummus, carrots, spinach, and low-fat cheese, I know I’ll be turning to this recipe all year long.
Sabra’s new Pizza Hummus Singles are made with their rich, smooth Classic Hummus blended with fresh pizza-inspired flavors kids love, including herbs and spices like fresh basil and oregano.
You can pack the single serving 2-ounce containers in a lunchbox and pair with pita chips and vegetables or use as the foundation for my pinwheels.
Spread Pizza Hummus evenly over two whole grain flatbreads.
Top with baby spinach, shredded carrot, and thinly sliced green onion …
… as well as sliced, part-skim mozzarella cheese and sliced bell pepper.
Kids will love these pinwheels since they taste like a veggie-topped pizza!
Did you know that hummus is made with chickpeas and that chickpeas are a vegetable? And you thought your kids didn’t love their vegetables 🙂
- Two 8½ x 7-inch honey wheat flatbreads
- One 2-ounce Sabra Hummus Pizza Single
- 24 baby spinach leaves
- 1 small carrot, peeled and shredded on the large holes of a box grater (1/3 cup)
- 1 green onion, white and light green parts, thinly sliced
- 2 ounces sliced part-skim mozzarella cheese, halved
- 8 thin red bell pepper slices
- Spread both flatbreads evenly with the hummus (about 1½ tablespoons on each), and be sure to cover the edges well. Top each flatbread with the spinach, carrot, green onion, cheese and bell pepper.
- Starting at the narrow end of the flatbread, roll up tightly. Use a serrated knife to slice each roll into four pinwheels. Repeat with the other flatbread.
What’s your go-to lunchbox recipe this back-to-school season?