Asian Hummus and Grilled-Vegetable Sandwiches
More From Sunset
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. 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.
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