Tahini-Free Sun Dried Tomato Hummus and Grilled Eggplant Wraps

So far we’ve been making mostly dishes that centered around our weeknight dinners or some weekend project that we decided to tackle. Well I had an appointment at the doctor during the week and decided to work from home. Normally I would go and grab something from the corner market or en route back to my house for lunch on days like this. Well I was in our neighborhood supermarket and had a desire to make a lunch rather than buy a lunch.

I had been dying to make some hummus ever since we got our Braun Combimax 650 food processor and thought, “this would be the perfect opportunity!” And it was.

All the Ingredients:

  • 1 can Garbanzo Beans,  rinsed and patted dry
  • 4 cloves garlic peeled
  • 1/4 cup of Sun Dried tomatoes, drained
  • 3 tbsp of Lemon Juice
  • 1/4 cup of water
  • 1/2 tbsp ground cumin
  • 1 medium eggplant
  • 2 tortillas (I used La Tortilla Factory Handmade style Corn)
  • 1 medium tomato
  • 1 tbsp of olive oil or non fat cooking spray

Making the Hummus:
(This hummus recipe makes about 2-1/4 cups of hummus. I estimated that I used 1/4 cup per tortilla, so I’m calling the serving size 1/4 cup and the total makes 10 servings. And don’t hold me to these nutritional facts, I’m trying to calculate these now on some recipes and there are probably mistakes.)
Calories 59, Fat 2g, Trn Fat 0, Protein 3mg,  Chol 0,  Fiber 1g

  1. Drain and rinse the Garbanzo beans, pat them dry and add them to a food processor.
  2. Throw in the garlic, sun dried tomatoes, lemon juice, cumin and half of the water.

    Adding the Sun Dried Tomatoes

  3. Blend until the thickness you desire is reached. Add the rest of the water if it’s not looking smooth enough for your desires. You might need to scrap the sides of the processor until you get the consistency you desire.

    Finished Hummus

Grilling Eggplant:
(You can do this on a grill or in a pan, or even a foreman grill)

  1. Chop eggplant in long thick slivers.

    Cutting up the Eggplant

  2. Warm a frying pan to medium-high heat, add oil or non stick spray.
  3. When good and hot, but not smoking add the egg plant, skin down. Rotate on all sides for about 2 minutes on each side. The eggplant should become more soft and bend when picked up with tongs. That’s how I like mine.

    MMMMM, Eggplant

  4. While the eggplant is cooking, dice or slice the tomato.

Putting it all together:

  1. Lay out your tortillas
  2. Spread 1/4 cup of hummus in the center of the tortillas.

    Hummus on the tortillas!

  3. Lay 2 or 3 pieces of eggplant on the hummus along the future foldpoint of the tortilla.
  4. Add the tomato slices, fold and enjoy!

Nutritional Facts if you have 2 wraps:
Calories 336, Fat 5g, Trn Fat 0, Protein 18mg,  Chol 0,  Fiber 8g

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One Response to Sun Dried Tomato Hummus (Tahini-Free) and Grilled Eggplant Wraps

  1. avatar Deborah Rogers says:

    Love the hazelnut ravioli, but I’d love it even more if you made it for me….

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