Makes 4 servings. Recipe from Epicurious, with adjustments. Pita or flatbread, warmed 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 Directions 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. Spread hummus evenly on pita and top with cucumber, carrot, onion, radish, 1/2 cup sprouts, and 1 tablespoon sesame seeds. Top with another pita and slice in half. (You could also put the fillings inside the pita).
