Hummus and vegetable lahvash sandwiches

1 Servings

Ingredients

Quantity Ingredient
About 2 cups hummus; (recipe follows)
1 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 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

Directions

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

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