Vegetable hummus sandwiches
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Finely Chopped Green |
| Onions | ||
| ½ | cup | Finely Chopped Green |
| Pepper | ||
| 3 | tablespoons | Chopped Fresh Parsley |
| 1 | tablespoon | Sesame Seeds |
| 1 | tablespoon | Low Cal. Mayonnaise |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Garlic Powder |
| ⅛ | tablespoon | Red Pepper |
| ½ | teaspoon | Mint Flakes |
| 1 | can | (15 Oz.) Garbanzo Beans |
| (Rinsed & Drained) | ||
| 4 | (6 Inch) Whole Wheat Pita | |
| Bread Cut in Half Crosswise | ||
| ½ | cup | (2 Oz.) Monterey Jack |
| Cheese | ||
| 1 | medium | Tomato, Cut Into 8 |
| (1/4 Inch) Slices | ||
| 2 | cups | Alfalfa Sprouts |
Directions
Combine Green Onions, Green Pepper, Parsley, Sesame Seeds, Mayonnaise, Oregano, Garlic Powder, Red Pepper & Mint Flakes in A 1- Quart Casserole. Cover With Plastic Wrap & Vent. Microwave At Highfor 3 Min. Place This Mixture & Garbanzo Beans in Processor.
Process 1 Min. OR Until Smooth. Spoon About ¼ Bean Mixture (Hummus) Into Each Pita Half; Top With 1 T. Cheese. Cover With Paper Towels & Microwave At High For 1 Min. Cut Tomato Slices in Half. Open Sandwiches & Place 2 Tomato Slice Halves & ¼ C. Alfalfa Sprouts Into Each Sandwich Half. Serve Immediately.
(Fat 4.9. Chol. 6)