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
Preparation
Step 1In 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.Step 2Using 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.Step 3Divide 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. Step 4In 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.
Step 1In 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.Step 2Bring 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.Step 3In 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.Step 4Transfer hummus to a shallow bowl, drizzle with more olive oil and top with remaining roasted garlic and more smoked paprika before serving.
Step 1Preheat 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.Step 2Bake until fries are golden and edges are crispy, flipping half way, about 30 minutes total.
Step 1Spread about 3 tablespoons hummus on a tortilla, then top with a handful of sweet potato fries. Roll into a wrap.
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.
