May 8th, 2017
From Green Kitchen at Home, by David Frenkiel and Luise Vindahl.
To prepare the slaw, thinly slice the onion, transfer to a medium-sized mixing bowl, massage with the lemon juice and oil and set aside.
Meanwhile, grate the carrots and roughly chop the herbs then transfer to the bowl of onion, along with the raisins. Season to taste with salt and pepper and mix until combined.
To make the hummus, drain and rinse 2 x 400 g (14 oz) tins chickpeas (garbanzo beans). Place them with ½ cup of hot water and garlic, tahini, lemon juice, oil and cumin, in a food processor or blender, season to taste with salt and blend until completely smooth.
To assemble, spread 8 flatbread slices with some hummus, arrange slaw, cucumber or radish and lettuce on top of 4 of them and cover with the remaining 4 flatbreads. Wrap some parchment paper around the sandwiches to keep the filling in place.