Sweet Potato Hummus Wrap — How To Make Red Lentil Hummus - Delish.com

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What happens when you take baked sweet potato fries and sandwich them into a fresh, homemade durum wheat flour tortilla with creamy red lentil hummus made with three different kinds of garlic? AMAZING THINGS, OBVIOUSLY. Why durum wheat flour? Why red lentils? Why three kinds of garlic? Why this carb-tastic combo? Necessity, baby. 

I made do with what I had on a $20 budget for the week and these were the things I had left by the time I hit my ninth and final meal. If you have store-bought flour tortillas, feel free to use those. You can make this recipe with any kind of hummus—and if you don't have hummus, you can probably also use refried beans, leftover salsa, or even just some nice mustard and mayo. You do you!

There's something to be said about the different levels of delicious mush present in this wrap: the creamy, slight stickiness of sweet potato fries cradled in the gentle graininess of homemade hummus, all hugged together in one big bite by a warm blanket of naturally sweet flour tortilla that melts in your mouth as you chew. And what I want to say is...yes. Feed me.

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Yields: 4 servings

Prep Time: 0 hours 20 mins

Total Time: 1 hour 45 mins

For the wraps

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

For the red lentil hummus

2 tbsp.

extra-virgin olive oil, plus more for serving

1/4

medium onion, chopped

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

Kosher salt

For the sweet potato fries

2

sweet potatoes, scrubbed clean and slivered into shoestring sticks

2 tbsp.

extra-virgin olive oil

Kosher salt

Freshly ground black pepper

For the wraps

1. 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. 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. 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. 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. 

For the hummus

1. 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.
2. 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.
3. 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.
4. Transfer hummus to a shallow bowl, drizzle with more olive oil and top with remaining roasted garlic and more smoked paprika before serving.

For the sweet potato fries

1. 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.
2. Bake until fries are golden and edges are crispy, flipping half way, about 30 minutes total.

To serve

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

This recipe makes more lentils than you'd need for one batch of hummus. You can eat it as is, or dilute with more water to turn it into soup—or save it and make more batches of hummus later!

June Xie

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June Xie Senior Food Producer After working in numerous restaurant kitchens throughout NYC, June Xie joined the Delish team as Test Kitchen Assistant and chief baking expert with a passion for bread dough, peanut butter, whipped cream, and gluten free cookies.

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