Name: Sweet Potato Hummus Wrap
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 c. durum flour (164 g.) -; 1/2 tsp. kosher salt -; 1/2 tsp. baking powder -; 2 tbsp. extra-virgin olive oil -; 1/3 c. boiling water -; 1 tbsp. tomato paste -; 2 tbsp. extra-virgin olive oil, plus more for serving -; 1/4 c. roasted onion -; 1/4 medium onion, chopped -; 1 head roasted garlic -; 5 cloves garlic, chopped, divided -; 1 jalapeño, chopped, divided -; 4 c. soaked red lentils -; 1 tsp. ground coriander -; 1/2 tsp. ground cumin -; 1/2 tsp. smoked paprika, plus more for serving -; 1 tsp. steak seasoning -; Water -; Kosher salt -; 2 sweet potatoes, scrubbed clean and slivered into shoestring sticks -; 2 tbsp. extra-virgin olive oil -; Kosher salt -; Freshly ground black pepper -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Sweet Potato Hummus Wrap

1. 1 c. durum flour (164 g.) -

2. 1/2 tsp. kosher salt -

3. 1/2 tsp. baking powder -

4. 2 tbsp. extra-virgin olive oil -

5. 1/3 c. boiling water -

6. 1 tbsp. tomato paste -

7. 2 tbsp. extra-virgin olive oil, plus more for serving -

8. 1/4 c. roasted onion -

9. 1/4 medium onion, chopped -

10. 1 head roasted garlic -

11. 5 cloves garlic, chopped, divided -

12. 1 jalapeño, chopped, divided -

13. 4 c. soaked red lentils -

14. 1 tsp. ground coriander -

15. 1/2 tsp. ground cumin -

16. 1/2 tsp. smoked paprika, plus more for serving -

17. 1 tsp. steak seasoning -

18. Water -

19. Kosher salt -

20. 2 sweet potatoes, scrubbed clean and slivered into shoestring sticks -

21. 2 tbsp. extra-virgin olive oil -

22. Kosher salt -

23. Freshly ground black pepper -

How to cook deliciously - Sweet Potato Hummus Wrap

1. Stage

In a large bowl, combine flour, salt, baking powder. Drizzle in oil and work the mixture with your fingertips until a sandy texture appears. Slowly drizzle in boiling water and use chopsticks or a wooden spoon to stir mixture until a clumpy dough forms.

2. Stage

Using your hands, knead until a cohesive dough forms. Add tomato paste and continue kneading until evenly distributed and dough is mostly smooth. Cover and let rest at least 30 minutes.

3. Stage

Divide dough into 4 pieces and shape each into a round. Flatten each piece and use a rolling pin to roll out to a 8" to 10" tortilla, about ⅛” thick.

4. Stage

In a large skillet over medium heat, add one tortilla and let cook on first side until small bubbles arise on the surface. Flip and cook for 30 seconds more on the second side. Transfer to a plate and cover with a damp paper towel. Repeat with remaining tortillas.

5. Stage

In a large pot over medium heat, heat oil. Add onions, 4 cloves roasted garlic, 4 cloves raw garlic, and half the jalapeño and stir until onions begin to soften. Add lentils, spices, and add enough water just to barely cover lentils.

6. Stage

Bring to a boil, cover pot with a lid, then reduce to a simmer. Let cook, stirring occasionally, until lentils are creamy and water has mostly disappeared, about 10 minutes. Remove from heat and let cool completely.

7. Stage

In a food processor, add 2 cups cooked lentils, remaining 1 clove raw garlic, 6 cloves roasted garlic, remaining jalapeño, and season with salt. Blend until smooth.

8. Stage

Transfer hummus to a shallow bowl, drizzle with more olive oil and top with remaining roasted garlic and more smoked paprika before serving.

9. Stage

Preheat oven to 375°. On a large baking sheet, brush sweet potato sticks with oil and season with salt and pepper. Spread into an even, single layer with no overlap.

10. Stage

Bake until fries are golden and edges are crispy, flipping half way, about 30 minutes total.

11. Stage

Spread about 3 tablespoons hummus on a tortilla, then top with a handful of sweet potato fries. Roll into a wrap.