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Categories:
pliable cucumber carrot sweet onion alfalfa sprouts sesame seeds garlic chick peas Tahini lemon juice olive oil ground cumin water parsley foods shops
Viewed: 57 - Published at: a year agoIngredients
- 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 tablespoons sesame seeds, toasted
- about 2 cups hummus
- 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
- a 16- to 19-ounce can chick-peas, rinsed and drained
- 1/3 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
- *available at specialty foods shops, natural foods stores, and some supermarkets.
Method
- 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.
- 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.
