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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoons plain fat-free yogurt |
2 tablespoons water |
1 tablespoon lemon juice |
1 tablespoon tahini (sesame-seed paste) |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
2 garlic cloves, peeled |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained |
12 (1-ounce) slices whole-wheat bread |
2 cups shredded bibb lettuce |
8 (1/4-inch-thick) slices tomato |
4 (1/4-inch-thick) slices red onion |
1 cup (1/8-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 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.
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