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Hummus Club Sandwiches

Hummus Club Sandwiches

Cooking Light SEPTEMBER 1997

  • Yield: 4 sandwiches

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)

Preparation

Combine first 8 ingredients in a food processor; process until smooth.

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.

Nutritional Information

Amount per serving
  • Calories: 382
  • Calories from fat: 16%
  • Fat: 6.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 3g
  • Protein: 18.8g
  • Carbohydrate: 67.7g
  • Fiber: 7.7g
  • Cholesterol: 3mg
  • Iron: 5mg
  • Sodium: 757mg
  • Calcium: 180mg
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Hummus Club Sandwiches recipe

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