If you’re anything like me, you usually serve your hummus pretty much straight from the fridge. In these hummus pinwheels, you’ll bake up some puff pastry appetizers filled with hummus, spinach, feta, and more. Warm hummus has so much more flavor than cold.
Give these hummus pinwheels a try, and you’ll see what I mean. You may also like my vegan lahmajoun recipe which also takes advantage of the big flavor of warmed hummus.
For ease of browsing, here are all of my appetizer recipes in one place. Thanks for stopping by!
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Hummus Pinwheels, At a Glance
Here’s a quick overview of what to expect from this recipe:
✅Skill Level: Beginner/Intermediate
✅Skills: Cooking Spinach, Rolling Ingredients in Puff Pastry, Baking
✅Type: Hot Appetizer
✅Number of Ingredients: 10
✅Prep Time: 20 minutes
✅Cook Time: 25 minutes
✅Yield: 24 appetizers
Jump Straight to the Recipe
Yes, You Can Serve Hummus Warm or Hot!
I have long been a fan of hummus, and I make a mean homemade version. I rarely deviate from my favorite combination of chickpeas, tahini, lemon juice, garlic, salt and pepper, cumin, curry powder and olive oil.
I enjoy more than I should fresh from my blender and then store the rest in the fridge for easy snacking: spreading on pita or tortillas, dipping vegetables, etc. That was the only way I knew to eat hummus, and I thought I was doing well.
Then The Beloved and I went and had dinner at a Turkish restaurant in Chapel Hill, NC. They served a baked hummus appetizer.
Wait, what? Hummus served warm? Hot, even?
I had to order it. It arrived at the table in small, shallow oval casserole topped with olive oil, roasted pine nuts and sumac.
Beautiful to look at, and even more delicious to eat. The edges were firm and almost cake-like while the interior was still creamy and spreadable. I was an immediate fan.
Other Hummus Recipes
Eat all the hummus all the time, but make something special to celebrate our favorite chickpea spread you guys. Here are some great recipes to try:
- Tortellini Caprese Salad
- Hummus Toppings (Two Delicious Salads to Top Your Hummus Platters)
- Southern Cornbread with Hummus and Za’atar
- Easy Spicy Vegan Chickpea Chili
- Shakshuka Hummus Toast
Hummus Pinwheels with Spinach and Feta
When it came time to develop a recipe, I wanted to present a hot dish as an alternative to all the chilled preparations I was already familiar with and enjoy.
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I started with one of my favorite hummus flavors (you use your favorite), added in a few more bold Mediterranean flavors and rolled them all up in puff pastry to make Hummus Pinwheels. They’re easy to make and are a perfect 3-bite appetizer or party food.
If you’re more of a visual learner, I’ve made a Helpful Video for you to watch.
Here’s what you’ll need:
Procedure
These little guys are pretty easy to make.
- Steam-saute your spinach after sweating onions in olive oil and Greek seasoning.
- Drain, squeeze out excess liquid and chop.
- Roll out puff pastry and spread with hummus.
- Top with the cooked spinach and feta.
- Roll up and slice like cinnamon rolls.
- Bake. Easy!
Questions?
If you have any questions about this post or recipe, I am happy to help.
Simply leave a comment here and I will get back to you soon. I also invite you to ask question in my Facebook group, Fearless Kitchen Fun.
If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not asleep.
A Note About Measurements
My recipes are almost all written by weight, including liquids, unless otherwise specified.
For accuracy and consistency of results, I encourage you to buy–and use–a kitchen scale.
I promise that baking and cleanup will be so much quicker and easier.
This is the scale that I recommend for home use. I have owned and used one for years.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
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Hummus Pinwheels with Spinach and Feta
Video
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Equipment
Ingredients
For the Spinach Filling (See Notes for a Simplified Filling Option)
- 2 Tablespoons olive oil
- ½ medium sweet onion chopped
- 1 teaspoon of your favorite Greek seasoning blend (or a mixture of dried thyme and oregano)
- kosher salt , to taste
- 6 oz baby spinach
- 2-3 Tablespoons water
- zest of 1 medium lemon
For the Pinwheels
- 2 sheets puff pastry approximately 9″x9″
- 1 10 oz container Sabra Roasted Pine Nut Hummus (or flavor of your choice)
- Spinach filling
- 4 oz crumbled feta cheese
Instructions
To Make the Spinach Filling
- Heat a large saute pan over medium heat until hot, about five minutes.
- Add the olive oil. After the oil is hot, add the onion, Greek seasoning and a healthy pinch of kosher salt. Reduce the heat to medium low and sweat the onions until soft and translucent, about 5-7 minutes.
- Increase the heat to medium-high, add the spinach and water along with another heavy pinch of kosher salt.
- Stir to combine the spinach with the onions, then cover the pan and let spinach cook down for 2 1/2 minutes until completely wilted but still a lovely green.
- Remove lid and stir in the lemon zest.
- Dump the spinach filling into a strainer and let cool and drain until room temperature.
- Press down on the spinach to squeeze out additional liquid and then coarsely chop the filling.
To Make the Pinwheels
- Meanwhile, preheat the oven to 400F and place a rack in the center.
- On a floured surface, roll one piece of the cold puff pastry to a 12″x9″ rectangle. Leave the other sheet of pastry in the fridge until you’re ready for it.
- Stir the hummus well so all the toppings and pine nuts are evenly incorporated. Using an offset spatula, spread on half the hummus, leaving about 1″ clear on one long side of your pastry.
- Evenly top with half the spinach filling and 1 oz of the crumbled cheese.
- Roll up fairly tightly from one long end towards the clear end. Brush off excess flour from the pastry as you roll. Place the filled roll on a parchment- or Silpat-lined cookie sheet, cover with plastic wrap and place in the freezer while you repeat the process with the second sheet of puff pastry. Once both sheets are rolled you will still have half the cheese leftover. Hold onto that because you’ll be using it in a bit.
- Remove the first roll from the freezer and put the second one in to firm up a bit.
- Slice the roll into 12 equal slices. I cut mine in half, then in half again. Then I cut each piece into thirds. No need to trim the ends, you can place those raw-edge down.
- Take each pinwheel and tuck the “loose” end of dough underneath. This will keep your pinwheels looking fairly neat yet still a bit rustic. If you want them to be perfect, place each pinwheel in a greased muffin tin.
- Top each pinwheel with a few crumbles of feta and bake for 15 minutes. Rotate the pan 180 degrees and bake an additional 10 minutes until the pinwheels are a light golden brown and the cheese on top has browned.
- Remove to a rack to cool down a bit and serve warm or at room temperature.
- These are best served the same day you make them, but you can store leftovers in the fridge and recrisp them in the oven or toaster oven at 350F for a couple of minutes before serving.
Did You Make Any Changes?
Notes
Nutrition
Hi, y’all! I hope you’ve enjoyed this post and hopefully also learned a thing or two.
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Enjoy the hummus pinwheels, and get on board with hummus that is warm and delicious.
Thank you so much for spending some time with me today.
Take care, y’all.
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I love making (and eating) pinwheels! These babies are crazy good! YUM!
All the pinwheels! And I really do enjoy hummus warm in these little guys. So tasty!
I am a sucker for good hummus. Sabra is by far our favorite! Who knew there was a National Hummus Day to celebrate my favorite snack?
Not that we needed an excuse, right?!
These look tasty, we share the same plate 😉
Pacific Merchants, Stephanie! I need to get some more Wooden Items. =)