Ingredients

Makes 8 sandwiches, serving 4

　　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.

　　

To make the sandwiches:

Step 1

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:

Step 2

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.