I fell in love with the flavor of hummus and especially tahini over the course of the last year.  I make a carrot hummus that I use as a vegetable dip all the time.  This was my first time making sweet potato hummus, but I had added different varieties of hummus to wraps in the past.  Feel free to adjust this recipe using vegetables you like.

Recipe adapted from Food Network

Ingredients:

Sweet Potato Hummus-

1 large sweet potato

1 15 ounce can chick peas rinsed and drained

3 tablespoons lemon juice, zest from 1 lemon

3 tablespoons tahini

3 tablespoons extra-virgin olive oil

1 garlic clove

1 teaspoon salt

Wraps-

Spinach or whole wheat tortilla

Spinach

Tomatoes sliced

English cucumber sliced

Bell pepper sliced

Matchstick carrots

Sweet onion sliced

Directions:

Sweet Potato Hummus–

1. Pierce the sweet potatoes all over with a fork.  Microwave for 8 minutes flipping over halfway through. Let cool.
2. Add chickpeas, tahini, lemon zest and juice, olive oil, garlic, and salt to a food processor.  Pulse to mix.
3. Peel the sweet potato and add the sweet potato to the food processor.  Pulse to mix.  Add olive oil if needed to thin.
4. Store hummus in an air-tight container for up to 2 weeks.  This is an excellent vegetable dip if you have leftover hummus.

Wraps-

1. Spread hummus on tortilla.  Top with spinach, tomatoes, peppers, cucumber, carrots, and onion.  Roll up like a burrito.
2. Enjoy!
3. Optional: Add sliced ham, turkey, chicken, etc… if you want more protein.