Recipe - Hummus Club Sandwiches

3 tablespoon Plain fatfree yogurt
2 tablespoon Water
1 tablespoon Lemon juice
1 tablespoon Tahini; (sesameseed paste)
One half teaspoon Ground cumin
One fourth teaspoon Salt
2 Garlic cloves; peeled
1 cn (15 1/2ounce) chickpeas
(garbanzo beans); drained
12 sl (1ounce) wholewheat bread
2 cup Shredded bibb lettuce
8 sl ( 1/4inchthick) tomato
4 sl ( 1/4inchthick) red onion
1 cup ( 1/4inchthick) slices
cucumber
4 cup 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 1 One half cup
lettuce, 2 tomato slices, 1 onion slice, 1 bread slice, One fourth 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