Hummus And Vegetable Lahvash Sandwiches Recipe
Servings: 1
Ingredients
- About 2 c. hummus, (recipe follows)
- 1 x 16 -inch round very thin pliable lahvash, (mountain shepherd bread)*, up to 18
- 1/2 c. Sliced seedless cucumber
- 1 lrg Carrot, cut into ribbonlike strands with a vegetable peeler, (about 1 c.)
- 1 sm Sweet onion, sliced thin
- 1/2 c. Finely shredded radish, (about 6)
- 1/2 c. Alfalfa sprouts plus additional for garnish
- 1 1/2 Tbsp. Sesame seeds, toasted
- 2 x Garlic cloves, chopped and mashed to a paste with 1/2 tsp. salt
- 1 can (16-19 oz) chick-peas, rinsed and liquid removed
- 1/3 c. Well-stirred tahini, (sesame seed paste)*
- 2 Tbsp. Fresh lemon juice
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Grnd cumin
- 3 Tbsp. Water
- 3 Tbsp. Chopped fresh parsley leaves
Directions
- *Available at Middle Eastern groceries, specialty foods shops, and some supermarkets.
- Spread hummus proportionately on lahvash and top with cucumber, carrot, onion, radish, 1/2 c. sprouts, and 1 Tbsp. sesame seeds. Roll lahvash up tightly jelly-roll fashion and trim ends. Cut roll crosswise with a serrated knife into 8 pcs. Garnish sandwiches with additional sprouts and remaining 1/2 Tbsp. sesame seeds.
- HUMMUS
- *available at specialty foods shops, natural foods stores, and some supermarkets.
- In a food processor blend together garlic paste, chick-peas, tahini, lemon juice, oil, and cumin, scraping down side, till smooth. Add in water, parsley, and salt and pepper to taste and pulse till just combined. Hummus may be made 2 days ahead and chilled.
- Makes about 2 c..
- Makes 8 sandwiches, serving 4
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