Pinwheels sushi au houmous et légumes

Dry the veggies

Grate the carrot and zucchini finely. Wrap the zucchini in a clean kitchen towel and squeeze hard over the sink until no more liquid drips out — this keeps the rolls from turning soggy. Stir the carrot, zucchini, bell pepper and parsley in a bowl with the lemon juice and cumin.

• 1 small carrot
• 1 small zucchini
• 1/4 red bell pepper
• 2 tbsp parsley
• 1 tsp lemon juice
• 1 pinch cumin

✅ C'est prêt quand : zucchini no longer releases water when squeezed

Spread the hummus

Lay a tortilla flat on a clean board and spread about 3 tbsp (50 g) hummus in a thin, even layer, leaving a bare 2 cm (3/4 in) strip at the far edge to seal the roll later. Repeat with the remaining 3 tortillas, dividing the 200 g hummus evenly so each tortilla gets about 50 g.

• 4 tortillas
• 200 g hummus

✅ C'est prêt quand : hummus covers each tortilla edge-to-edge except the 2 cm sealing strip

Scatter the veggies

Spoon about a quarter of the veggie mixture (roughly 3 tbsp) onto each tortilla and spread it evenly over the hummus, pressing lightly so it sticks. Keep the layer thin — a thick filling makes the roll hard to close and burst when sliced.

• all (about 3/4 cup total) veggie mixture from step 1

✅ C'est prêt quand : veggie layer is even and about 0.5 cm thick

Roll it up tight

Starting from the filled edge, roll each tortilla into a tight log, finishing on the bare strip so it seals itself shut. Wrap each roll snugly in plastic wrap or baking paper, twisting the ends like a candy wrapper.

• 4 filled tortillas from step 3

✅ C'est prêt quand : each roll feels firm and holds its cylinder shape

Chill to firm up

Put the wrapped rolls in the fridge for 10 minutes so the hummus firms up; this helps the rolls hold their shape and slice cleanly.

• 4 wrapped rolls from step 4

✅ C'est prêt quand : rolls feel firm, not squashy, when pressed

Slice into pinwheels

Unwrap the rolls and use a sharp knife to trim both ends, then cut each log into 5–6 rounds about 2 cm (3/4 in) thick, wiping the knife between cuts for neat swirls.

• 4 chilled rolls from step 5

✅ C'est prêt quand : each slice shows a clean spiral with no squashed edges

Serve and store

Arrange the pinwheels cut-side up on a plate like a sushi platter. If you like, serve with a little extra hummus for dipping — this is optional and separate from the 200 g already used in the filling. Store leftovers in an airtight container in the fridge for up to 2 days; they also travel well in a lunchbox with an ice pack.