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In today’s fast-paced world, healthy wraps have emerged as a popular meal option, providing a nutritious and versatile way to enjoy a variety of ingredients. Whether you’re on-the-go or seeking a satisfying meal at home, wraps can be tailored to suit any palate or dietary preference. The growing trend towards plant-based diets has led many to explore creative and flavorful ways to incorporate vegetables and legumes into their meals, and the Eggplant & Cucumber Hummus Wrap is a perfect example of this delicious movement.

Eggplant & Cucumber Hummus Wrap

Embark on a flavorful journey with the Eggplant & Cucumber Hummus Wrap, a delightful, plant-based option that's healthy and satisfying. This wrap features roasted eggplant and crunchy cucumbers, all beautifully combined with creamy hummus made from chickpeas and tahini. Perfect for lunches, dinners, or snacks, this recipe is versatile and easy to customize. Discover how simple ingredients can create a deliciously nutritious meal that supports a healthy lifestyle.
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Ingredients
  

1 medium eggplant, diced into 1-inch cubes

1 cup fresh cucumbers, diced

1 cup cooked chickpeas (canned or boiled, rinsed and drained)

1/4 cup tahini (sesame seed paste)

2 tablespoons freshly squeezed lemon juice

2 cloves garlic, minced

1 teaspoon ground cumin

Salt and black pepper to taste

2 tablespoons extra virgin olive oil

4 large whole grain or spinach wraps

Fresh parsley, chopped (for garnish)

Optional: Crumbled feta cheese for topping

Instructions
 

Roast the Eggplant: Preheat your oven to 400°F (200°C). In a mixing bowl, combine the diced eggplant with olive oil, salt, and a sprinkle of black pepper. Toss well to ensure the eggplant is evenly coated. Spread the eggplant cubes in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the eggplant is golden brown and tender, making sure to flip the cubes halfway through for even roasting. Once done, remove from the oven and let the eggplant cool slightly.

    Prepare the Hummus: In a food processor, combine the roasted eggplant, cooked chickpeas, tahini, lemon juice, minced garlic, ground cumin, and a pinch of salt and black pepper. Process the ingredients until smooth and creamy, stopping to scrape down the sides of the bowl as needed. If the mixture appears too thick, add a splash of water and blend again until you reach your desired consistency.

      Assemble the Wraps: On a clean countertop, lay out the whole grain or spinach wraps. Spread a generous layer of the eggplant hummus in the center of each wrap, leaving about an inch of space from the edges. Top the hummus with the diced cucumbers and sprinkle with fresh parsley. For an added touch of flavor, you may include crumbled feta cheese on top.

        Roll the Wrap: Starting from the bottom edge of the wrap, carefully roll it upwards while tucking in the sides to secure the filling as you go along. Once the wrap is tightly rolled, slice it in half diagonally with a sharp knife for a neat presentation. If you are packing these for lunch, consider wrapping them in parchment paper for easy transport.

          Serve and Enjoy: These delicious wraps are best enjoyed fresh, but the eggplant hummus can also be refrigerated for later use. They make a perfect quick lunch, light dinner, or on-the-go snack!

            Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings