The most complicated thing here is making hummus, the traditional Middle Eastern chickpea cream. Like any dish linked to ancient and consolidated culinary practices, this recipe undergoes many variations depending on the place of origin and often, even, the family.
This is the recipe that I was taught by a Kurdish-Iranian cook with whom I worked a few years ago. Now, I do not know that Persian cuisine has hummus or falafel, so who knows where she learned it! This is to tell you that I do not know whether or not it is an original version, take it for good as Hummus at the Cookeneim style;)
How to make hummus:
A handful of previously boiled chickpeas *
The juice of half a lemon
1 tablespoon of tahina
A pinch of cumin powder
A pinch of sumack powder (Sicilian sommaco)
Put all the ingredients in the blender and reduce to cream.
Cut a sandwich in half. I love Arabic bread or pitta, but you can use any type.
Spread the cream on both sides of the bread, add the rocket and the mopur, previously seasoned with a little extra virgin olive oil. Add another rocket, close the sandwich and ... enjoy your meal!
* you can use canned chickpeas if you want to reduce preparation time. Personally, I prefer to soak the chickpeas 12 hours before and boil them with dry bay leaves and garlic.
The chickpeas can be frozen after being soaked, so as to have always ready a stock of vegetables ready to be cooked.