HUMMUS—THE MIDDLE EASTERN SPREAD of chickpeas and tahini—makes an inspired sandwich with roasted vegetables. If you have the time, make the hummus first to let the flavors fully develop. If you are pressed for time, you can whip up the hummus while the vegetables roast. And more choices: you can roll the hummus and vegetables in lavash or another flatbread, or you can stuff the combo into pita pockets. This recipe is terrific any way you serve it.

SERVES 4

INGREDIENTS

HUMMUS:

• 2 garlic cloves, peeled but left whole
• ¼ cup fresh parsley leaves
• 1 15.5-ounce can chickpeas or 1½ cups cooked chickpeas, rinsed and drained
• ¼ cup tahini (sesame paste)
• 3 tablespoons freshly squeezed lemon juice
• Salt and freshly ground black pepper

ROLL-UPS:

• ⅓ cup extra virgin olive oil
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 small eggplant (about 1 pound), peeled and sliced into ⅜-inch-thick rounds
• 1 small zucchini, cut into matchsticks
• 1 onion, halved and slivered
• 1 green bell pepper, cut into matchsticks
• 1 red bell pepper, cut into matchsticks
• 4 pieces lavash, other flatbread, or pita pockets

INSTRUCTIONS

1. To make the hummus, combine the garlic and parsley in a food processor. Process until finely chopped. Add the chickpeas, tahini, and lemon juice and process until smooth. Add 1 tablespoon water and process until the hummus is light and smooth. If needed, add up to 3 tablespoons water total. Season with salt and pepper to taste. Set aside.
2. Preheat the oven to 425°F. Lightly oil two rimmed baking sheets.
3. To make the roll-ups, combine the oil, garlic, and cumin in a small bowl. Brush both sides of the eggplant slices with the flavored oil and arrange in a single layer on one of the baking sheets. In a medium-size bowl, combine the zucchini, onion, and bell peppers. Add the remaining flavored oil and toss to coat. Arrange in a single layer on the second baking sheet.
4. Place the baking sheets side by side in the oven. Roast for 10 minutes, turn the eggplant over, and stir the onion-pepper mixture, and then roast for another 10 minutes, until the vegetables are well browned and tender. (If the baking sheets do not fit side by side, place one on the middle rack and the other on the bottom rack and rotate them once or twice during the roasting process.)
5. To assemble the roll-ups, divide the hummus among the lavash, spreading it evenly to within an inch of the edges. Place the eggplant slices on the hummus, top with the mixed vegetables, and roll up to enclose the filling. Or stuff the hummus and vegetables into pita pockets.
6. Serve at once or wrap in plastic wrap or aluminum foil and tuck into a picnic basket or lunch box.