Today I’m excited to share with you this recipe for Vegan Lahmajoun, a traditional Armenian flatbread.
Many Armenian recipes contain meat, but I have turned this into a non-traditional vegan Armenian recipe with hummus as a base.
If you like using hummus in new and interesting ways, you may like my hummus pinwheels with spinach and feta or maybe this vegan chickpea chili. For ease of browsing, here are all of my vegetarian recipes in one place. Thanks for stopping by!
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Vegan Lahmajoun at a Glance
✅Skill Level: Beginner
✅Skills: Using a Food Processor
✅Type: Flatbread
✅Number of Ingredients: 14
✅Prep Time: 10 minutes
✅Cook Time: 1 hour (cumulatively)
✅Yield: 10 lahmajouns
Jump Straight to the Recipe
What Is Lahmajoun?
Traditionally, lahmajoun is made using minced beef and/or lamb. The meat is then well spiced and spread on either homemade dough or tortillas (for a shortcut) and baked.
Lahmajoun is usually then served with a simple salad of cilantro and onion with lemon on top. You then wrap or fold up the lahmajoun around the salad, eating it like you would a soft taco.
For my vegan version, I’m substituting Supremely Spicy Hummus from Sabra® and some chickpeas.
To tone down the spicing, this vegan lahmajoun would also be fantastic made with Roasted Pine Nut Hummus, Roasted Garlic Hummus, Roasted Red Pepper Hummus or Classic Hummus.
Consider roasting up some Romano Peppers to go with your lahmajoun.
What is the Correct Spelling of Lahmajoun?
Because of differences from the English alphabet, many words of foreign extraction end up with multiple spellings. Like Hanukkah. Or Channukah.
Lahmajoun rendered from the original Armenian alphabet is the same way. Other spellings include lahmacun, lahmajoon, lamajoun, lamajun, lahmacun, and quite probably even more variations.
I also found this very interesting article exploring the origins of the dish and why it maybe shouldn’t be called lahmajoun at all.
More Recipes Using Hummus
From left to right, Easy Delicious Hummus Toppings, Southern Cornbread with Hummus and Za’atar, Hummus Pinwheels with Spinach and Feta, and a nostalgic Balogna and Cheese Sandwich using Sabra Spreads.
Credit Where Credit is Due
First, I need to give credit where credit it due. I didn’t just magically come up with this recipe without any context.
I knew I wanted to make some version of a “pizza,” and initially I had considered Turkish pidé which are boat-shaped pizzas. But in my research, I found lahmajoun and decided to go with that instead.
Thanks to The Armenian Kitchen for this article and permission to use flour tortillas as the base for my lahmajoun, and also to Heghineh Cooking Show on YouTube for her video on making vegetarian lahmajoun for her daughter.
What’s In This Recipe
Here’s the ingredient list you’ll be working with:
- sweet red pepper
- sweet yellow pepper
- medium white or red onion, chopped
- canned whole tomatoes
- cloves garlic, optional
- 1 10 oz container Sabra Supremely Spicy Hummus
- canned chickpeas,
- Italian parsley
- cilantro
- teaspoons kosher salt
- hot or sweet smoked paprika
- cumin
- black pepper
- flour tortillas
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You’ll be making the filling with all the ingredients except for the tortillas. Using a food processor makes quick work of the filling.
Notes on Making This Lahmajoun
Again, this is not a super traditional recipe. Not only is it vegan, but I also took some liberties with the traditional recipes I found:
- Rather than using red pepper paste, I used a combination of sweet red and yellow peppers
- in place of the tomato paste, I used 3 whole canned tomatoes.
The rest I sort of made to taste using some of the herbs and spices Heghineh recommended.
The result is most likely more the spirit of lahmajoun rather than the letter, but have mercy, they are tasty!
Watch some videos, including mine, read some recipes, and then get ready to make your own version.
If you are going to make a vegan version, I highly recommend using the Sabra hummus since the flavor and consistency is already there.
It makes a great base for your lahmajoun mixture.
More Armenian Recipes
Aside from this lahmajoun recipe, I also have a really delicious Armenian Choereg recipe, which is a sweet Easter bread on the site.
Some other traditional Armenian recipes on my radar include:
- Mama Ganoush, a zucchini version of the more well-known Baba Ganoush
- Mante, a traditional dish of boat-shaped dumplings stuffed with meat and simmered in a tomato broth
- Lavash, a tortilla-like flatbread traditionally baked in a tandoor
I really hope you love my veganized Armenian lahmajoun/lahmajoon recipe you guys!
Questions?
If you have any questions about this post or recipe, I am happy to help.
Simply leave a comment here and I will get back to you soon. I also invite you to ask question in my Facebook group, Fearless Kitchen Fun.
If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not asleep.
Love This Vegan Version of Lahmajoun? Please Rate and Review!
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You can use the stars to rate 1-5 (5 is best), and leave a review in the comments. It helps me make adjustments if any are needed, and comments help others decide whether the recipe is worth making.
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Thank you so much for taking the time!
Vegan Lahmajoun Recipe
Video
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Ingredients
- 1 sweet red pepper
- 1 sweet yellow pepper
- ½ medium white or red onion chopped
- 3 canned whole tomatoes
- 3-4 cloves garlic optional
- 1 10 oz container Sabra Supremely Spicy Hummus
- ¾ cup canned chickpeas well-drained
- 1 large handful Italian parsley
- 1 large handful cilantro
- 1 ¾ teaspoons kosher salt
- 1 teaspoon hot or sweet smoked paprika
- 1 teaspoon cumin
- several grindings black pepper
- 10 8 ” flour tortillas
To Serve
- lemons optional
- your choice of vegetables pickles, and herbs, optional
Instructions
- Place a rack in the bottom of your oven and preheat to 475F. Place a large, heavy bottomed skillet (I like cast iron) over medium heat.
- Wash, stem and seed the peppers
- Add peppers, onion, tomatoes, and garlic (if using) to the bowl of your food processor.
- Pulse until you have a fairly smooth puree.
- Drain in a fine mesh strainer, pressing down lightly on the pureed vegetables to get out a fair bit of the liquid. Save that liquid for use in soups or stocks if you’d like.
- Return the drained puree to the food processor bowl and add the hummus, chickpeas, herbs, salt and spices.
- Pulse until you have a coarse paste.
- Place one flour tortilla in the hot, dry skillet and cook for 10-15 seconds until nicely browned on the bottom.
- Place the browned tortilla, browned side down, on a pizza pan or cookie sheet. Spread 1/4 cup of the vegetable hummus puree on the tortilla, spreading almost to the edges.
- Bake on the bottom rack for 6 minutes or until the edges of the tortilla are nicely browned and the filling has set.
- Fold in half to keep the filling warm.
- Repeat with the remaining tortillas.
- Serve as is, with a squirt of lemon juice, or wrapped around your choice of vegetables, pickles, and herbs.
Did You Make Any Changes?
Notes
Nutrition
Hi, y’all! I hope you’ve enjoyed this post and hopefully also learned a thing or two.
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And there you have it, friends. Spicy, smoky, flavorful, crisp, and delicious and bursting with plant-based nutrition not only from the peppers and herbs, but also from the hummus. It doesn’t get much better, you guys!
Thank you for spending some time with me today.
Take care, y’all.
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