Spicy Garbanzo Pinwheels
By Mary McDougall
These also work great as an appetizer.
Prep Time: 30 min
Cook Time: 0 min
1 Combine the beans, 2 green onions, soy sauce, ginger, garlic, rice vinegar, honey, and hot sauce to taste in a food processor and process until smooth. Refrigerate before using to allow flavors to blend. Adjust seasonings, if necessary, after mixture has been refrigerated for at least 1 hour.
2 Spread the garbanzo mixture on the bottom of a large tortilla, almost to the edge. Layer with shredded carrots, grated red cabbage, alfalfa sprouts, and julienned green onions. Roll up tightly like a log, then slice into thick pinwheels, about 1 1/2 inches thick. Serve cold or at room temperature.
Hint: If you are making these ahead of time, do not slice until shortly before serving. Roll the logs into parchment paper, then roll tightly in foil. Keep in the refrigerator until ready to slice. This garbanzo spread also makes a delicious sandwich filling, dip for vegetables or crackers, or a stuffing for pita bread.