Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | About 2 cups hummus; (recipe follows) |
| 1 \N | 16 -inch round very thin pliable lahvash; (mountain shepherd bread)*, up to 18 |
| ½ cup | Sliced seedless cucumber |
| 1 large | Carrot; cut into ribbonlike strands with a vegetable peeler, (about 1 cup) |
| 1 small | Sweet onion; sliced thin |
| ½ cup | Finely shredded radish; (about 6) |
| ½ cup | Alfalfa sprouts plus additional for garnish |
| 1½ tablespoon | Sesame seeds; toasted |
| 2 \N | Garlic cloves; minced and mashed to a paste with 1/2 teaspoon salt |
| 1 can | (16-19 ounce) chick-peas; rinsed and drained |
| ⅓ 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 |
HUMMUS
*available at Middle Eastern groceries, specialty foods shops, and some supermarkets.
Spread hummus evenly on lahvash and top with cucumber, carrot, onion, radish, ½ 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 ½ tablespoon sesame seeds.
HUMMUS
Can be prepared in 45 minutes or less.
*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, 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.
Makes 8 sandwiches, serving 4
Gourmet August 1994
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998