Sweet Potato Hummus Wraps


Sweet Potato Hummus Wraps

Sweet Potato Hummus Wraps

4 Servings


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

4 Tumaro’s 8” Garden Veggie Carb Wise Wraps

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

  1. Preheat oven to 400℉. 
  2. 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.
  3. 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.
  4. Spread ¼ cup hummus down the center of each wrap. Top with spinach, cucumber, roasted pepper, sprouts, and almonds.
  5. If desired, fold sides of wrap in, then fold bottom of wrap over filling and roll up tightly. Cut in half.