Asian Hummus and Grilled-Vegetable Sandwiches

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

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 442
  • Calories from fat: 26%
  • Protein: 16g
  • Fat: 13g
  • Saturated fat: 1.7g
  • Carbohydrate: 67g
  • Fiber: 8.2g
  • Sodium: 1170mg
  • Cholesterol: 0.0mg


  • 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


  1. 1. In a blender or food processor, purée garbanzos and peanut sauce, scraping hummus mixture from container sides as needed.
  2. 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. 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. 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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