Hummus and Vegetable Lahvash Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
a 16-to 18-inch round very thin pliable lahvash (mountain shepherd bread) |
1/2 cup sliced seedless cucumber |
1 large carrot, cut into ribbonlike strands with a vegetable peeler (about 1 cup) |
1 small sweet onion, sliced thin |
1/2 cup finely shredded radish (about 6) |
1/2 cup alfalfa sprouts plus additional for garnish |
1 1/2 tablespoons sesame seeds, toasted |
about 2 cups hummus |
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt |
a 16- to 19-ounce can chick-peas, rinsed and drained |
1/3 cup well-stirred tahini (sesame seed paste) |
2 tablespoons fresh lemon juice |
2 tablespoons olive oil |
1 teaspoon ground cumin |
3 tablespoons water |
3 tablespoons minced fresh parsley leaves |
Directions:
1. To make the sandwiches: Spread hummus evenly on lahvash and top with cucumber, carrot, onion, radish, 1/2 cup sprouts, and 1 tablespoon sesame seeds. Roll lahvash up tightly jelly-roll fashion and trim ends. Cut roll crosswise with a serrated knife into 8 pieces. Garnish sandwiches with additional sprouts and remaining 1/2 tablespoon sesame seeds.
2. To make the hummus: In a food processor blend together garlic paste, chick-peas, tahini, lemon juice, oil, and cumin, scraping down side, until smooth. Add water, parsley, and salt and pepper to taste and pulse until just combined. Hummus may be made 2 days ahead and chilled. Makes about 2 cups.
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