Hummus and Vegetable Lahvash Sandwiches
Categories: NoneServes: 1 Servings
Ingredients:
- About 2 cups hummus; (recipe
- -follows)
- 1 16 -inch round very thin
- -pliable lahvash; (mountain
- -shepherd bread)*, up to 18
- 1/2 c Sliced seedless cucumber
- 1 lg Carrot; cut into ribbonlike
- -strands with a vegetable
- -peeler, (about 1 cup)
- 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 tb Sesame seeds; toasted
Instructions:
-----------------------------------HUMMUS-----------------------------------
2 Garlic cloves; minced and
-mashed to a paste with 1/2
-teaspoon salt
1 cn (16-19 ounce) chick-peas;
-rinsed and drained
1/3 c Well-stirred tahini; (sesame
-seed paste)*
2 tb Fresh lemon juice
2 tb Olive oil
1 ts Ground cumin
3 tb Water
3 tb 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, 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.
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
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