- 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 cloves garlic, peeled
- 1 (15.5 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 thin slice cucumber
- 4 cups alfalfa sprouts
- 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.