| 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 <BLAdams96@aol.com> on Mar 4,
1998
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