In a food processor, combine the hummus ingredients—hummus, lemon juice, garlic, cumin, and sea salt. Blend until smooth, adjusting with lemon juice or water to achieve your preferred consistency.

Preheat your oven to 350°F. Slice the cherry tomatoes in half, then mix them with olive oil, dried oregano, garlic powder, and smoked paprika. Spread them on a baking tray and roast for approximately 1 hour until soft and caramelized.

Cut the eggplants into ¼-inch thick slices, then sprinkle sea salt over them. Allow them to drain for 15-20 minutes to remove any bitterness, then rinse and pat them dry with a paper towel.

Brush the eggplant slices with olive oil and sprinkle with more sea salt. Grill on high or broil for around 5 minutes on each side until they're soft and have nice char marks.

Take a grilled eggplant slice, spread a generous layer of hummus on it, and top it with smoky tomato confit and chopped Kalamata olives. Secure each wrap with a toothpick or serve them elegantly wrapped in lettuce.