Hummus and Vegetable Lahvash Sandwiches

[Guest guest]

Hummus and Vegetable Lahvash Sandwiches

 

about 2 cups hummus, recipe follows

1 16 -inch round very thin pliable lahvash, up to 18

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

1/2 cup alfalfa sprouts plus additional for garnish

1 1/2 tbsps. sesame seeds, toasted

 

Hummus:

2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt

1 16 to 19 oz. can chick-peas, rinsed and drained

1/3 cup well-stirred tahini

2 tbsps. fresh lemon juice

2 tbsps. olive oil

1 tsp. ground cumin

3 tbsps. water

3 tbsps. minced fresh parsley leaves

 

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.

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.

Yields about 2 cups, 8 sandwiches.

 

 

 

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