Power Wraps With Sweet Potato Hummus Recipes

Steps:

• Spread the Avocado Dressing over the tortilla, then layer the quinoa, turkey, tomatoes, grilled cheese and spinach. Tightly wrap and serve.
• In the pitcher of a blender, add the oil, lemon juice, chives, parsley, vinegar, pepper, garlic and avocado. Mix until smooth. Season with salt and mix to combine.

Steps:

• Put the hummus, sweet potato and orange zest in a food processor and pulse to combine. Season with salt and pepper. Transfer to a piping bag or a resealable plastic bag and snip the corner with scissors.
• Pipe about 1 tablespoon hummus on the base of each endive leaf. Garnish with pecans and dried cranberries.

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potato on a rimmed baking sheet and pierce it a few times with the tip of a knife. Bake the sweet potato until tender all the way through, about 1 hour. Allow to cool slightly.
• In a small skillet over low heat, warm the oil and garlic until the garlic is lightly browned and soft, about 10 minutes. Set aside to cool.
• In the bowl of a food processor, add the cooled oil and garlic, chickpeas, almond butter, lemon juice and salt and puree until smooth. Scoop the flesh of the sweet potato into the processor and puree again until combined and smooth, adding 1 to 2 tablespoons water if needed. Remove the hummus to a bowl and stir in the za'atar, leaving a little swirl. Serve drizzled with olive oil alongside pita chips as desired.