Homemade Hummus With Roasted Vegetables Wrap
For the Hummus:
1 can chickpeas, drained and rinsed
1 garlic clove
2 tablespoons Greek natural yogurt
Juice of one lemon
Pinch of paprika
Salt and pepper to taste (optional)
Place the chickpeas, garlic, yogurt, lemon juice and paprika in the blender or food processor and mix on high until smooth. Transfer mixture to a bowl and season with salt and pepper if desired.
For the Roasted Vegetables:
1 Eggplant, sliced
2 zucchinis, cut into matchstick strips
1 red pepper, cored, deseeded and sliced
1 red onion, peeled and sliced
1 tablespoon olive oil
Flour tortillas to serve
Place all the vegetables in a non stick roasting tray and drizzle with the olive oil. Bake in a preheated oven at 350F for approximately 45 minutes or until tender and roasted.
Warm the tortilla wraps according to package instructions, then spread with hummus and fill with roasted vegetables, wrap and serve.
