| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sandwiches/, W fat | 4 | Servings | |
INGREDIENTS
| 3 | tb | Plain fat-free yogurt |
| 2 | tb | Water |
| 1 | tb | Lemon juice |
| 1 | tb | Tahini; (sesame-seed paste) |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Salt |
| 2 | Garlic cloves; peeled | |
| 1 | cn | (15 1/2-ounce) chickpeas (garbanzo beans); drained |
| 12 | sl | (1-ounce) whole-wheat bread |
| 2 | c | Shredded bibb lettuce |
| 8 | sl | ( 1/4-inch-thick) tomato |
| 4 | sl | ( 1/4-inch-thick) red onion |
| 1 | c | ( 1/4-inch-thick) slices cucumber |
| 4 | c | Alfalfa sprouts; (4 ounces) |
INSTRUCTIONS
1. Combine first 8 ingredients in a food processor; process until smooth. 2. Spread 2 tablespoons hummus over 1 bread slice; top with 1 1/2 cup lettuce, 2 tomato slices, 1 onion slice, 1 bread slice, 1/4 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 <[email protected]> on Mar 4, 1998
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