This unique wrap from features a myriad of flavors that dance across the tongue! Lentils & hummus graced with pomegranate molasses and topped with a variety of spices and veggies – wow!

Lentil Hummus Wrap with Pomegranate Molasses


2 medium purple potatoes, medium dice

1 medium sweet potato, medium dice

1 medium yellow squash, medium dice

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon kosher salt

1 teaspoon turmeric

1/2 teaspoon coriander seeds, crushed

1/8 teaspoon ground cinnamon

2 (12-inch-by-24-inch) pieces whole-wheat lavash

3/4 cup Red Lentil Hummus

4 teaspoons pomegranate molasses


Heat the oven to 425°F and arrange a rack in the middle.

Combine potatoes, squash, oil, cumin, salt, turmeric, coriander, cinnamon, and freshly ground black pepper to taste on a baking sheet and toss to evenly coat the vegetables. Spread in a single layer and roast until vegetables are soft and browned, about 20 minutes. Let cool slightly on a rack.

Heat a large cast iron skillet or frying pan over medium-high heat until hot but not smoking, about 5 minutes.

Meanwhile take lavash and cut in half horizontally. Divide vegetables evenly among lavash pieces and dollop 3 tablespoons of hummus on top. Drizzle each wrap with 1 teaspoon of the molasses.

Fold the ends of the lavash into the middle, then roll burrito-style to close completely. Place a wrap in the heated skillet and toast until lavash is crispy on one side, about 2 minutes. Flip and toast the second side. Repeat with remaining wraps and serve.

*Recipe and image courtesy of*