Picnic Perfect Spinach Hummus Pinwheel Wraps

Weekly Recipe: 
June 18 is International Picnic Day!

4 cups packed spinach

¼ cup low-sodium vegetable broth or water

1 (15-ounce) can no-salt-added cannellini beans

2 tablespoons lemon juice (from about 1 lemon)

1 tablespoon tahini

1 clove garlic

Pinch of fine sea salt

4 whole grain tortillas

1 avocado, thinly sliced

½ cucumber, peeled and very thinly sliced

1 small red bell pepper, very thinly sliced

Steam spinach over broth or water. Place spinach, beans, lemon juice, tahini, garlic, and salt in bowl of a food processor and process until smooth. You should have approximately 2 cups hummus. Spread 1/2 cup hummus on 1 tortilla, leaving about an inch from the edge uncovered. Arrange 1/4 each of sliced avocado, sliced cucumber, and sliced bell pepper on top of hummus and tightly roll up tortilla. Repeat with remaining tortillas, hummus, avocado, cucumber, and bell pepper. Holding tortillas firmly, carefully cut into 3/4-inch pinwheels and serve. Source: wholefoodsmarket.com