Yield
Makes 4 servings

Notes: Garnish sandwiches with sprigs of fresh herbs if desired.

How to Make It

Step 1

In a blender or food processor, purée garbanzos and peanut sauce, scraping hummus mixture from container sides as needed.

Step 2

Trim and discard zucchini ends. Cut zucchini lengthwise into 1/4-inch slices. Cut onion crosswise into 1/2-inch slices. Brush vegetables lightly with olive oil.

Step 3

Place zucchini and onion slices on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook vegetables, turning to brown evenly, 10 to 12 minutes, transferring to a plate as cooked.

Step 4

Spread cupped side of each pocket bread with 1/4 of the hummus and set on plates. Top each bread equally with zucchini, tomato, onion, and alfalfa sprouts. Eat with knife and fork.

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