These sandwiches are also wonderful made with the lowfat yogurt cheese when it is drained long enough to be quite firm.
- 3 cups canned garbanzo beans, rinsed
- 3 Tbsp. lemon juice
- 1 tsp. ground cumin
- ½ tsp. minced fresh garlic
- ½ tsp. chili powder
- ½ tsp. salt
- Armenian cracker bread or lavosh
- cucumbers, sliced thin
- tomato slices
- green leaf lettuce, chiffonade
- red onions, sliced thin
Puree the hummus ingredients in a food processor until smooth. Adjust seasonings to taste. Moisten the cracker bread under running water for 10-15 seconds on each side and place between dampened towels. Cover the entire tray of moistened cracker breads with saran wrap and refrigerate until ready to use. This step can be done a day ahead.
Season your cucumber and tomato slices with a little salt and black pepper. To assemble sandwich rolls, spread a thick even layer of hummus on each softened cracker bread, leaving about ¼ inch border around three of the edges and ½ inch at the top edge. Layer the vegetables in thin even layers and begin rolling as firmly as possible without squishing the tomatoes. Lay the roll on a sheet of plastic wrap and roll again twirling the edges to secure. Refrigerate for an hour or more before slicing each roll into 12 slices.
Per Serving: Calories: 175 Fat: 1gm Protein: 5gm
Carbohydrates: 32gm Sodium: 405mg