Recipe - Hummus And Vegetable Lahvash Sandwiches

About 2 cups hummus; (recipe
follows)
1 16 inch round very thin
pliable lahvash; (mountain
shepherd bread)*, up to 18
One half cup Sliced seedless cucumber
1 lg Carrot; cut into ribbonlike
strands with a vegetable
peeler, (about 1 cup)
1 small Sweet onion; cut or sliced up thin
One half cup Finely shredded radish;
(about 6)
One half cup Alfalfa sprouts plus
additional for garnish
1 One half tablespoon Sesame seeds; toasted

HUMMUS
2 Garlic cloves; minced and
mashed to a paste with 1/2
teaspoon salt
1 cn (1619 ounce) chickpeas;
rinsed and drained
1/3 cup Wellstirred tahini; (sesame
seed paste)*
2 tablespoon Fresh lemon juice
2 tablespoon Olive oil
1 teaspoon Ground cumin
3 tablespoon Water
3 tablespoon Minced fresh parsley leaves

*available at Middle Eastern groceries, specialty foods shops, and some
supermarkets.

Spread hummus evenly on lahvash and top with cucumber, carrot, onion,
radish, One half cup sprouts, and 1 tablespoon sesame seeds. Roll lahvash up
tightly jellyroll fashion and trim ends. Cut roll crosswise with a
serrated knife into 8 pieces. Garnish sandwiches with additional sprouts
and remaining One half 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, chickpeas, 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 recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998