Beetroot Hommus Pinwheels
Prep time: 20 mins
Cooking time: 25 mins
3 sheets puff pastry, room temperature
1 tub Yumi’s Beetroot Hommus with Sweet Pistachio Crunch
Olive oil spray
Fresh herbs, to serve (we used mint and dill)
- Divide beetroot hommus evenly between the 3 sheets of pastry. Spread, leaving a 2cm border around all edges of the pastry. Roll each pastry sheet into a tight log then wrap in plastic wrap and return to freezer for an hour to firm.
- Preheat oven to 220ºC fan. Line 2 large baking trays with baking paper.
- Cut each log into 10 slices. Arrange onto the prepared trays. Spray with olive oil spray. Roughly chop the pistachios from the satchel and sprinkle over the top. Sprinkle the spice mixture over the top then bake for 20-25 mins, turning trays half way, until puffed and golden.
- Allow to cool slightly before arranging on a platter and scattering with fresh herbs.