Vegetable Hummus Sandwiches
Submitted by dina
Homemade vegetable hummus stuffed into whole wheat pita pockets with Monterey Jack cheese, fresh tomato slices, and alfalfa sprouts. A quick vegetarian sandwich ready in 25 minutes using the microwave.
YIELD
8 servingsPREP
20 minCOOK
5 minREADY
25 minThis is not your typical tub-of-hummus-and-pita situation.
You make the hummus from scratch by microwaving green onions, green pepper, parsley, sesame seeds, and herbs until soft, then blitzing them in a food processor with canned chickpeas into a thick, flavorful spread.
Spoon it into whole wheat pita halves, top with a sprinkle of Monterey Jack, give it a quick zap to melt the cheese, then stuff in fresh tomato slices and a handful of crunchy alfalfa sprouts.
The whole thing takes about 25 minutes and packs serious protein and fiber into every bite.
Kitchen Tips
- Process the hummus until completely smooth for the best sandwich texture
- Vent the plastic wrap when microwaving so steam can escape without making things soggy
- Swap the Monterey Jack for pepper jack if you want a little heat
- These travel well for lunch boxes. Just pack the sprouts and tomato separately and assemble before eating
Ingredients
Directions
Combine green onions, green pepper, parsley, sesame seeds, mayonnaise, oregano, garlic powder, red pepper and mint flakes in a 1- quart casserole.
Cover with plastic wrap and vent.
Microwave at high for 3 min.
Place this mixture and garbanzo beans in processor.
Process 1 min. or until smooth.
Spoon about ¼ bean mixture (hummus) into each pita half; top with 1 teaspoon cheese.
Cover with paper towels and microwave at high for 1 min.
Cut tomato slices in half.
Open sandwiches and place 2 tomato slice halves and ¼ cup alfalfa sprouts into each sandwich half.
Serve immediately.
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