- 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.
- 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.