Simple twists make for big flavor in this recipe: a little spice in the roasted vegetables, lentil instead of chickpea hummus, and tangy pomegranate molasses to top everything off.
What to buy: Pomegranate molasses is a sour, syrupy liquid that adds a tart note to this recipe. It can be found in Middle Eastern markets and in the Asian section of grocery stores.
Whole-wheat lavash comes in a hard, crackerlike form or soft like a tortilla, which is what we use here. Look for lavash in the bread aisle of your grocery store.| by Amy Wisniewski
- 1Heat the oven to 425°F and arrange a rack in the middle.
- 2Combine 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.
- 3Heat a large cast iron skillet or frying pan over medium-high heat until hot but not smoking, about 5 minutes.
- 4Meanwhile 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.
- 5Fold 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.