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 tbsp sesame seeds, toasted
2
garlic cloves, minced and mashed to a paste with 1/2 tsp salt
a 16- to 19-ounce can chick-peas, rinsed and drained
1/3
cup well-stirred tahini (sesame seed paste)*
3
tbsp minced fresh parsley leaves
*available at specialty foods shops, natural foods stores, and some supermarkets.
Directions
1.
To make the sandwiches:
2.
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.
4.
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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