How to Make Taco Hummus Pinwheels

It’s no secret that finger foods are more fun to eat. These Taco Hummus Pinwheels are easy and quick to make, and can easily travel to school with your kids. You can make the hummus in less than 10 minutes, and the roll ups can stay out of the fridge until it’s time to eat. They’re sure to be a hit with even the pickiest eaters! Tip: The recipe below makes six servings—feel free to scale it up or down, depending on your family’s needs. Let’s get started! 

What you’ll need:

• 1 can (15 oz) Progresso™ chick peas (garbanzo beans), undrained
• 2 teaspoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, chopped
• 1 tablespoon Old El Paso taco seasoning mix (from 1-oz package)
• 4 Old El Paso™ flour tortillas for burritos

How to: 

1. To make hummus, drain chick peas, reserving liquid.

2. In blender or food processor, place chick peas, oil, lemon juice, garlic and remaining 1 tablespoon taco seasoning mix.

3. Cover; blend until smooth, adding reserved chick pea liquid, 1 teaspoon at a time, until desired consistency.

4. Spread desired amount of hummus on flour tortillas, leaving a 1-inch border on all sides.

5. Roll up tortilla.

6. Slice into 1 ½-inch widths and serve remaining hummus with carrots and celery. Enjoy immediately or wrap tightly and refrigerate until ready to serve!