Hummus And Vegetable Lahvash Sandwiches Recipes

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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

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

VEGGIE & HUMMUS SANDWICH



Veggie & Hummus Sandwich image

This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood.

Provided by Katie Webster

Categories     Healthy Vegetarian Sandwich Recipes

Time 10m

Number Of Ingredients 7

2 slices whole-grain bread
3 tablespoons hummus
¼ avocado, mashed
½ cup mixed salad greens
¼ medium red bell pepper, sliced
¼ cup sliced cucumber
¼ cup shredded carrot

Steps:

  • Spread one slice of bread with hummus and the other with avocado. Fill the sandwich with greens, bell pepper, cucumber and carrot. Slice in half and serve.

Nutrition Facts : Calories 325 calories, Carbohydrate 39.7 g, Fat 14.3 g, Fiber 12.1 g, Protein 12.8 g, SaturatedFat 2.2 g, Sodium 407 mg, Sugar 6.8 g

HUMMUS VEGGIE WRAP



HUMMUS VEGGIE WRAP image

Hummus Veggies Wraps are loaded with veggies and creamy hummus for a quick and healthy meal. Easy to make, economical and portable!

Provided by Julie | The Simple Veganista

Categories     Entree

Time 5m

Number Of Ingredients 9

3 lavash bread (or large flour tortilla)
1 bunch kale or other leafy greens of choice
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 - 2 carrots, sliced lengthwise or julienned
1 cucumber, thinly sliced
3/4 cup hummus, to spread
salt + pepper, to taste
red pepper flakes, to taste

Steps:

  • Place lavash bread (or tortilla) on a flat surface, spread 1/4 cup hummus over 2/3 - 3/4 of the wrap, leaving an inch on both ends. Layer with veggies. Wrap one end up, over, and roll.
  • Slice in half, and enjoy now or store for later.
  • Makes 3 wraps
  • Wraps can be stored in the refrigerator for up to 2 - 3 days in covered containers.

Nutrition Facts : ServingSize 1 wrap, Calories 316 calories, Sugar 6.9 g, Sodium 633.8 mg, Fat 10.3 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 48.1 g, Fiber 8.4 g, Protein 11.4 g, Cholesterol 0 mg

HUMMUS VEGETABLE SANDWICH



Hummus Vegetable Sandwich image

Wrapping this sandwich in wax paper instead of plastic wrap will prevent the bread from absorbing too much moisture and will keep the sandwich fresher.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 15m

Number Of Ingredients 5

2 slices whole-wheat bread
1/4 cup store-bought hummus
1 tablespoon store-bought tapenade (olive spread)
1/4 cucumber, thinly sliced
1 coarsely grated carrot

Steps:

  • Spread 1 slice bread with hummus; spread remaining slice of bread with tapenade. Top hummus with cucumber slices and carrot. Place bread with tapenade on top to form a sandwich.

Nutrition Facts : Calories 344 g, Fat 14 g, Protein 11 g

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

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.

HUMMUS AND VEGETABLE LAHVASH SANDWICHES



HUMMUS AND VEGETABLE LAHVASH SANDWICHES image

Number Of Ingredients 26

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.
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rate this recipe
88% would make
this recipe again
A Cook from Pittsburgh, PA. on 10/18/05
I make a similar recipe that is a club sandwich. This one would work well like that, too. It has so many colorful veggies, but their eye-appeal probably goes unnoticed in a rolled lavosh! They're more visible in a club sandwich, which make it even more appetizing. The hummus compliments the flavor of all the veggies (I have never seen a hummus recipe with onions either. I prefer to add garlic, but red onions are a great addition to the sandwich itself) and holds the sandwich's layers together. Yum!
print review with recipe
Razzmatazz from Paris, France on 03/23/

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. Makes 8 sandwiches, serving 4. Gourmet August 1994

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