Salads & Sandwiches > Vegetarian > Veggie-Hummus Sandwiches >
Veggie-Hummus Sandwiches
1/2 C green onion, finely chopped
1/2 C green bell pepper, finely chopped
3 TBS fresh parsley, chopped
1 TBS sesame seeds
1 TBS mayonnaise, low-calorie
1/2 tsp. garlic powder
1/8 TBS red pepper flakes
1/2 tsp. mint flakes
1 can (15 oz.) garbanzo beans, rinsed & drained
4 (6") whole-wheat pita breads, cut in half crosswise
1/2 C Monterey Jack cheese, grated
1 medium tomato, cut into 8 (1/4") slices
2 C alfalfa sprouts
In one-quart casserole dish, combine green onion, green bell pepper, parsley, sesame seeds, low-cal mayonnaise, garlic powder, red pepper and mint flakes. Cover dish with plastic wrap and poke a small hole to vent. Microwave on high for about three minutes, stir. Place mixture in a food processor with the Garbanzo beans and process for one minute, or until smooth. Spoon 1/4 portion of the bean (hummus) mixture into each pita half; top with one tablespoon of cheese. Cover with paper towels and microwave for about one minute. Cut the tomato slices in half and open the sandwiches; place two tomato halves and 1/4 cup of alfalfa sprouts into each sandwich half. Serves eight.
Recipe featured in the Ambrosia Cookbook.
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