Yield: 4 Servings
| Measure | 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 \N | 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) |
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