Preparation

• If using dried chickpeas, place them in a bowl or other container, add 6 to 8 cups water, cover, and refrigerate overnight. The next day, drain and rinse the chickpeas. In a medium saucepan, bring the chickpeas and about 2 quarts water to a boil over high heat. Reduce the heat to medium-low and simmer for 1 to 1-1⁄2 hours, or until the chickpeas are tender. Remove from the heat and drain the chickpeas. If using canned chickpeas, drain and rinse under cold running water.
• Set aside about 3⁄4 cup of the chickpeas. In the food processor or blender, combine the remaining chickpeas with the olive oil, lemon juice, tahini paste, garlic, cumin, salt, and pepper and puree until smooth, stopping and scraping down the sides of the bowl as needed to make sure the hummus is well blended and smooth. Transfer the hummus to a bowl and fold in the reserved chickpeas.
• Lay the bread slices on a clean, dry counter, and spread each slice evenly with hummus, using about 1/4 cup per slice. Top four of the slices with the greens, dividing them evenly. Top the greens with cucumber slices, then with the tomatoes, and sprinkle with the salt. Top the tomatoes with equal amounts of alfalfa sprouts, shredded carrot, and onion slices. Close each sandwich with a second bread slice, hummus-side down, then cut in half and serve.

  

Make Ahead Tips

The hummus will keep in an airtight container in the fridge for up to 4 days.