Purchased beet hummus and vegan cream cheese anchor this colorful roulade that is packed with cucumber and other fresh vegetables for a very modern take on traditional cucumber tea sandwiches. Pictured with our Red Lentil Salad in Endive.
Beet Hummus Roll Ups
Serves: 12
Ingredients
- 2 tablespoons dairy-free cream cheese*
- 2 (10-inch) flour tortillas
- 1⁄4 cup beet hummus*
- 1⁄2 cup shredded carrot**
- 1⁄2 cup shredded cucumber**
- 1⁄2 cup shredded beet**
- 1⁄2 cup baby lettuce
- 1⁄4 cup cooked red quinoa
Instructions
- Spread cream cheese onto tortillas in an even layer. Spread hummus over cream cheese layer, leaving a 1⁄2-inch border of cream cheese on one side. In the center of hummus layer and in the following order, layer carrot, cucumber, beet, lettuce, and quinoa. Starting with end opposite cream cheese border, tightly roll up each tortilla to enclose filling. Trim ends of rolls and slice each into 6 equal rounds. Serve immediately.
Notes
*We used Kite Hill dairy-free cream cheese and Ithaka lemon-beet hummus.
**Although we purchased already-shredded carrot, we used a julienne peeler to shred beet and cucumber.
Make-Ahead Tip: Roll ups can be assembled completely, wrapped tightly with plastic wrap, and refrigerated, seam side down, for up to an hour. When ready to serve, unwrap and slice. Serve cold or at room temperature.
**Although we purchased already-shredded carrot, we used a julienne peeler to shred beet and cucumber.
Make-Ahead Tip: Roll ups can be assembled completely, wrapped tightly with plastic wrap, and refrigerated, seam side down, for up to an hour. When ready to serve, unwrap and slice. Serve cold or at room temperature.
