Sweet Potato Hummus Wraps
1 medium sweet potato, peeled and cut into 1” cubes
1 tablespoon olive oil
½ teaspoon fine sea salt
¼ teaspoon black pepper
1 can chickpeas, drained and rinsed
1 tablespoon tahini
1 garlic clove, chopped
2 tablespoons lemon juice
1 teaspoon fine sea salt
½ teaspoon black pepper
¼ cup olive oil
1 package (5oz) baby spinach
1 cucumber, peeled and thinly sliced
½ cup jarred roasted red bell peppers, drained and thinly sliced
½ cup sprouts, such as broccoli or radish sprouts
½ cup almonds, toasted and chopped
- Preheat oven to 400℉.
- Spread sweet potatoes on a baking sheet. Drizzle with olive oil, salt, and pepper. Bake in oven until tender and slightly browned, about 20 minutes. Set aside and let cool.
- In a food processor, combine roasted potatoes, chickpeas, tahini, garlic, lemon juice, salt and pepper. Pulse to combine. While machine is running, add olive oil in a steady stream. Process until thoroughly blended. Taste and add salt and pepper if needed.
- Spread ¼ cup hummus down the center of each wrap. Top with spinach, cucumber, roasted pepper, sprouts, and almonds.
- If desired, fold sides of wrap in, then fold bottom of wrap over filling and roll up tightly. Cut in half.