1. In a food processor, combine chickpeas, lemon juice, garlic, tahini, curry powder, basil, oregano, red pepper flakes, cumin, and 1/4 tsp. of the salt. Process until mixture is smooth. With motor running, slowly pour in olive oil; process until oil is incorporated and hummus is thick and fluffy. Alternately, combine ingredients in a deep bowl and use an immersion blender to pure?e. Scrape the hummus into a bowl or airtight container, cover, and refrigerate for at least 1 hour or overnight to allow flavors to blend.

2. Preheat oven to 350 degrees F. Cover a baking sheet with foil and spray with vegetable cooking spray.

3. Slice eggplant into 1/2-inch-thick rounds and place on prepared baking sheet. Sprinkle with remaining 1/4 tsp. of the salt and let sit for 10 minutes.

4. Roast eggplant until tender, about 25 to 30 minutes. Remove from oven and set aside to cool to room temperature, about 30 minutes.

5. Assemble sandwiches. Spread about 3 Tbsp. of hummus down the center of each lavash. For each sandwich, layer about 2 to 4 slices of eggplant (cut slices in half if they're large), 3 to 4 cucumber slices, 3 to 4 tomato slices, 1 Tbsp. of the feta, and 1/4 cup of the bean sprouts on top of the hummus. Fold in the ends, then roll sides to create a wrap sandwich.

6. Heat a grill, stovetop grill, or panini press. Alternately, place sandwiches in a skillet, top with a sheet of foil, then a second skillet, and weigh it down with 2 to 3 soup cans. Grill each sandwich until lightly browned and crisp on both sides, about 6 minutes total. Cut wraps in half and serve immediately.

Source: Hannaford fresh Magazine, July - August 2013