Hummus and Vegetable Lahvash Sandwiches

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.

Instructions

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.
8. Makes about 2 cups.