Panini rolls with lemon-hummus

Preparing hummus:

• In a bowl put 150 g of chickpeas, olive oil, lemon juice, tahini, salt, pepper and cumin.
• Finely chop the garlic clove and add to the other ingredients.
• Blend all the ingredients in a mixer, until you have a homogeneous dense mass.
• Add the remaining chickpeas to the hummus.
• As the sandwich only uses about half the hummus, the remaining hummus can be stored in the refrigerator for a week.

Preparing the bread:

• Bake the Panini Rolls following instructions on the package, for about 10 minutes in the oven at about 200° C.
• Cut the warm bread lengthwise. Fill the two halves of the bread with the hummus.
• Rinse the lettuce leaves and distribute evenly over the bread.
• Rinse tomatoes and cucumber, cut into slices and arrange on lettuce.
• Season the tomatoes with a little salt, then lastly, peel the carrot and grate it finely.
• Cut the onion into thin slices.
• Evenly distribute the radish sprouts, carrot and onion on the bread and cover it with the other half of the bread.