| | About 2 cups hummus; (recipe follows) |
| 1 | | 16 -inch round very thin pliable lahvash; (mountain shepherd bread)*, up to 18 |
| 1/2 | c | Sliced seedless cucumber |
| 1 | lg | Carrot; cut into ribbonlike strands with a vegetable peeler, (about 1 cup) |
| 1 | sm | Sweet onion; sliced thin |
| 1/2 | c | Finely shredded radish; (about 6) |
| 1/2 | c | Alfalfa sprouts plus additional for garnish |
| 1 1/2 | tb | Sesame seeds; toasted |
| | HUMMUS |
| 2 | | Garlic cloves; minced and mashed to a paste with 1/2 teaspoon salt |
| 1 | cn | (16-19 ounce) chick-peas; rinsed and drained |
| 1/3 | c | Well-stirred tahini; (sesame seed paste)* |
| 2 | tb | Fresh lemon juice |
| 2 | tb | Olive oil |
| 1 | ts | Ground cumin |
| 3 | tb | Water |
| 3 | tb | Minced fresh parsley leaves |
