Buffalo Chickpea Pinwheels
A great vegetarian snack that's always a hit at parties!
- 3 cups canned chickpeas rinsed, drained and dried
- 1/4 cup buffalo wing sauce*
- 4 oz cream cheese half of a 250 g package
- 1.5 cups old cheddar cheese shredded
- 3 green onions chopped
- 5 ten inch spinach tortillas
Put the chickpeas in a food processor*, along with the buffalo wing sauce and cream cheese. Pulse until desired consistency is achieved, scraping down the sides a few times. (I pulsed mine until it was starting to go smooth, but still some small chunks left).
Place the chickpea mixture in a bowl, and add in the cheddar cheese and green onion. Mix until it is all well combined.
Lay the tortillas out on a flat surface, and divide the mixture between them. Gently spread the chickpea mixture evenly over each one right to the edges.
Roll up the tortillas as tightly as possible, and wrap them in plastic wrap. Place in the fridge for a minimum of two hours, up to 24 hours. Remove the plastic wrap, and slice the tortillas to desired thickness.
Serve with ranch or blue cheese dip.
If you want more heat, feel free to add more Buffalo wing sauce (up to 1/2 cup)
If you don't have a food processor, use a potato masher to mash the chickpeas, cream cheese and wing sauce together.