Carrot n Hummus Panini

It's been a crazy fortnight....weddings and more weddings and then been really under the weather with all the travelling and the eating out :( but getting slowly back on track and with all the lovely winter treats in store,the kitchen is hard to resist . This recipe is not of a panini in the true sense as I used plain rotis for the filling, it's a great way to use left over rotis , you can try the same with actual panini bread,or even  pita bread.
Also hummus is an absolute favourite of mine..whenever I am making chole I always make it a point to spare a cup of the boiled chole for making hummus,just dont add haldi to the chole while boiling :)

Ingredients

For the hummus
1 cup boiled chole (chickpeas)
3 tablespoons white til ,soaked for an hour in half cup of water
1 teaspoon crushed garlic
Juice of one small lemon
Salt to taste
3-4 tablespoons olive oil
chilli powder or paprika (optional)

For the filling
1 cup grated carrot (I think this would taste as nice with brinjal/corn/bell peppers)
1 onion,finely sliced
1/2 teaspoon ajwain
2 tablespoons olive oil
1/2 teaspoon chilli powder
1 tablespoon chopped coriander
salt

3-4 rotis

1. For the hummus, grind all the ingredients together. adding more water if necessary (little at a time) to get a thick consistency paste. My preference is for hummus made a day earlier as the flavours are absorbed better.
2. For the filling, heat the oil. Add the ajwain and fry for a few seconds, then add the onion and cook till soft. Add the carrot and the salt, cover with a lid and leave to cook. after5-6 minutes, add the chilli powder and turn off the gas. Add the coriander.Leave to cool.
3. To make the panini, fold the roti in half, add the carrot filling on one half, top with 1-2 spoons of hummus, fold the other half over the hummus. Grill the roti in a sandwich grill or on the tawa till crisp on both sides.
4. Cut and serve with salsa or ketchup..