Best Hummus And Vegetable Lahvash Sandwiches Recipes

HUMMUS & VEGGIE WRAP-UP

Hummus & Veggie Wrap-Up image

I had a vegan wrap that was similar to this once when I stopped at a diner while on a long and arduous walk. I enjoyed it so much that I modified it to my own taste and now have it for lunch on a regular basis. Everyone at work wants to know how to make it. -Michael Steffens, Indianapolis, Indiana

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 1 serving.

Number Of Ingredients 8

Ingredients

2 tablespoons hummus
1 whole wheat tortilla (8 inches)
1/4 cup torn mixed salad greens
2 tablespoons finely chopped sweet onion
2 tablespoons thinly sliced cucumber
2 tablespoons alfalfa sprouts
2 tablespoons shredded carrot
1 tablespoon balsamic vinaigrette

Steps:

Spread hummus over tortilla. Layer with salad greens, onion, cucumber, sprouts and carrot. Drizzle with vinaigrette. Roll up tightly.

Nutrition Facts : Calories 235 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

HUMMUS AND VEGETABLE LAHVASH SANDWICHES

Hummus and Vegetable Lahvash Sandwiches image

Categories Sandwich Vegetable No-Cook Picnic Vegetarian Quick & Easy Chickpea Summer Healthy Sesame Gourmet

Yield Makes 8 sandwiches, serving 4

Number Of Ingredients 18

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
For the 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.

Steps:

To make the sandwiches:
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.
To make the hummus:
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.