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Hummus Club Sandwiches
Yield: 4 servings

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 garlic cloves, peeled
1 (15-1/2-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 cup (1/8-inch-thick) slices cucumber
4 cups alfalfa sprouts (4 ounces)

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. Yield: 4 sandwiches.

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