Hummus Pinwheel Antojetos Recipe

How to make it

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• Make your hummus by tossing everything except the tortillas in a blender. You can use a mortar and pestle to crush the garlic and sesame seeds to speed things up a little if you want but its not gonna take to long, and its not easy to screw up, so don't even think about buying it for the $5 your grocer will try to rip you off for. Once its all creamy and delicious transfer it to a bowl.
• With a spatula spread a layer of hummus on two tortillas, leaving about a centimeter (1/4 inch) on half of the edge of one. Place the other tortilla so it overlaps about 3/4 of the way, and leaves your un-sauced edge out. Now starting at the top tortilla roll it into a tight roll. Repeat until you run out of tortilla shells or hummus. You should have 5 or 6 rolls, store them in a ziploc bag for 1 hour or more.
• Pre-heat the oven to 450-550.
• Cut the rolls into 6 to 8 pieces(excluding the heals), on an angle and either save the ends for a snack, toss them, or throw them in as your chefs sample. Put them on a screen in the oven for 5 minutes, sample to make sure they're cooked through to the middle, if not turn them and check back in a minute or so.
• Presentation
• The reason I wanted you to cut them on an angle is so that they'll fit together. Put one pinwheel in the centre of the plate, then make a circle around it. If your just using one roll, use the remaining pinwheels to make another level and cap with a ramekin of salsa. If you're using up all your rolls, make the mound as high as you can, noting that you'll probably need to add one or two more to each row of width at the base, or you could make a silo, possibly 8 high, might want to add some Popsicle stick support beams.