Hummus and Vegetable Lahvash Sandwiches Recipe

Name: Hummus and Vegetable Lahvash Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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.

Servings: persons

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.

1
Spread hummus evenly on lahvash and top with cucumber, carrot, onion, radish, 1/2 cup sprouts, and 1 tablespoon sesame seeds.
2
Roll lahvash up tightly jelly-roll fashion and trim ends.
3
Cut roll crosswise with a serrated knife into 8 pieces.
4
Garnish sandwiches with additional sprouts and remaining 1/2 tablespoon sesame seeds.
5
In a food processor blend together garlic paste, chick-peas, tahini, lemon juice, oil, and cumin, scraping down side, until smooth.
6
Add water, parsley, and salt and pepper to taste and pulse until just combined.
7
Hummus may be made 2 days ahead and chilled.

130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Hummus and Vegetable Lahvash Sandwiches falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hummus and Vegetable Lahvash Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions