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.

No additional tips available.

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

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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.

Hummus and Vegetable Lahvash Sandwiches

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