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

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

Nutrition Facts

442 calories; calories from fat 26%; protein 16g; fat 13g; saturated fat 1.7g; carbohydrates 67g; fiber 8.2g; sodium 1170mg; cholesterol 0mg.
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