Asian Hummus and Grilled-Vegetable Sandwiches

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

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 442
Caloriesfromfat 26 %
Protein 16 g
Fat 13 g
Satfat 1.7 g
Carbohydrate 67 g
Fiber 8.2 g
Sodium 1170 mg
Cholesterol 0.0 mg

Ingredients

1 can (15 oz.) garbanzos, rinsed and drained
1/2 cup prepared Asian peanut sauce
5 zucchini (about 1/4 lb. each)
1 red onion (3/4 lb.)
1 to 2 tablespoons olive oil
4 pocket breads (about 6 in.)
1 firm-ripe tomato (about 3/4 lb.), rinsed, cored, and thinly sliced
1 1/2 cups (about 2 oz.) alfalfa sprouts, rinsed and drained

Preparation

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

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.

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.

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.

April 1999
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