Herby White Bean and Sun-Dried Tomato Pinwheels

Ingredients

• 1 can (540 ml) canned white beans (cannellini)
• 3 tbsp cream cheese, softened
• 2 tbsp extra-virgin olive oil
• 1 piece garlic clove
• 1 tbsp fresh lemon juice
• 0,33 cup sun-dried tomatoes in oil, drained
• 0,25 cup fresh basil leaves
• 4 piece spinach tortillas (10-inch)
• 1 cup baby spinach leaves
• 0,5 tsp fine sea salt
• 0,25 tsp freshly ground black pepper

Instructions

1. 1

   Drain and rinse the white beans, then pat dry with a clean towel to remove excess moisture : this keeps the spread thick.

2. 2

   In a food processor, combine the white beans, garlic clove, 2 tbsp extra-virgin olive oil, lemon juice, and a generous pinch of salt. Blitz for 60-90 seconds until completely smooth and fluffy, scraping down the sides once.

3. 3

   Add the cream cheese and pulse 4-5 times until fully emulsified into a silky spread.

4. 4

   Finely chop the sun-dried tomatoes and basil leaves, then fold them into the bean mixture by hand along with a few cracks of black pepper. Taste and adjust salt.

5. 5

   Lay a spinach tortilla flat on a cutting board. Spread a generous ⅓ cup of the mixture evenly to the edges using an offset spatula.

6. 6

   Scatter a small handful of baby spinach leaves over the surface, leaving a 1-inch border at the far edge to help seal the roll.

7. 7

   Roll the tortilla tightly away from you, pressing gently as you go to eliminate air pockets. The finished log should feel firm but not squished.

8. 8

   Repeat with the remaining tortillas and filling. Wrap each log tightly in parchment paper and refrigerate for at least 20 minutes to set.

9. 9

   Using a sharp serrated knife, trim the ragged ends, then slice each log into 1-inch pinwheels with a gentle sawing motion.

10. 10

    Arrange cut-side up in a snack box and serve chilled.