Hummus club sandwiches

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Plain fat-free yogurt
2 tablespoons Water
1 tablespoon Lemon juice
1 tablespoon Tahini; (sesame-seed paste)
½ teaspoon Ground cumin
¼ teaspoon Salt
2 Garlic cloves; peeled
1 can (15 1/2-ounce) chickpeas (garbanzo beans); drained
12 slices (1-ounce) whole-wheat bread
2 cups Shredded bibb lettuce
8 slices ( 1/4-inch-thick) tomato
4 slices ( 1/4-inch-thick) red onion
1 cup ( 1/4-inch-thick) slices cucumber
4 cups Alfalfa sprouts; (4 ounces)

Directions

1. Combine first 8 ingredients in a food processor; process until smooth.

2. Spread 2 tablespoons hummus over 1 bread slice; top with 1½ cup lettuce, 2 tomato slices, 1 onion slice, 1 bread slice, ¼ cup cucumber, 1 cup sprouts, and 1 bread slice. Cut sandwich diagonally into quarters; secure with wooden picks. Repeat procedure with remaining ingredients.

CALORIES 382 (16% from fat); FAT 6.8g (sat 1g, mono 1.8g, poly 3g); PROTEIN 18.8g. CARB 67.7g; FIBER 7.7g; CHOL 3mg; IRON 5mg; SODIUM 757 mg; CALC 180mg

NOTES : We ate the hummus and veggies on pocketless pitas.

Recipe by: Cooking Light Magazine 9/97 Posted to TNT Recipes Digest by BLAdams96 <BLAdams96@...> on Mar 4, 1998

Related recipes