Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Finely Chopped Green |
| \N \N | Onions |
| ½ cup | Finely Chopped Green |
| \N \N | 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 |
| \N \N | (Rinsed & Drained) |
| 4 \N | (6 Inch) Whole Wheat Pita |
| \N \N | Bread Cut in Half Crosswise |
| ½ cup | (2 Oz.) Monterey Jack |
| \N \N | Cheese |
| 1 medium | Tomato, Cut Into 8 |
| \N \N | (1/4 Inch) Slices |
| 2 cups | Alfalfa Sprouts |
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)