Lentil Hummus Wrap with Pomegranate Molasses Recipe

• 2 medium purple potatoes, medium dice
• 1 medium sweet potato, medium dice
• 1 medium yellow squash
• 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

1. Heat the oven to 425 degrees F and arrange a rack in the middle.
2. 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.
3. Spread in a single layer and roast until vegetables are soft and browned, about 20 minutes.
4. Let cool slightly on a rack.
5. Heat a large cast iron skillet or frying pan over medium-high heat until hot but not smoking, about 5 minutes.
6. Meanwhile take lavash and cut in half horizontally.
7. Divide vegetables evenly among lavash pieces and dollop 3 tablespoons of hummus on top.
8. Drizzle each wrap with 1 teaspoon of the molasses.
9. Fold the ends of the lavash into the middle, then roll burrito-style to close completely.
10. Place a wrap in the heated skillet and toast until lavash is crispy on one side, about 2 minutes.
11. Flip and toast the second side.
12. Repeat with remaining wraps and serve.

purple potatoes, sweet potato, yellow squash, olive oil, ground cumin, kosher salt, turmeric, coriander seeds, ground cinnamon, red, pomegranate molasses

Taken from www.chowhound.com/recipes/lentil-hummus-wrap-with-pomegranate-molasses-14132 (may not work)