Grilled Vegetable Tartine With Low-Fat Hummus
Makes 2 servings
1 (16-ounce) can low-sodium garbanzo beans, rinsed and drained
2 cloves garlic, halved
1/4 cup plain Greek yogurt
1 1/2 tablespoons tahini
1 1/2 tablespoons fresh squeezed lemon juice
1/2 teaspoon cumin
1/4 teaspoon salt
Freshly ground pepper
1/2 red bell pepper, seeded and sliced lengthwise into slices about 1 inch thick
1/4 small eggplant, sliced crosswise about 3/4 inch thick
1/2 small zucchini, sliced lengthwise about 1/4 to 1/2 inch thick
6 thin asparagus spears, trimmed
Nonstick cooking spray
2 slices whole-wheat bread, about 3- by 5- by 1/2-inches, toasted
1/2 cup arugula or mixed spring greens
For the hummus: Place garbanzo beans and garlic in the work bowl of a food processor fitted with a steel blade. Process until evenly chopped. Add remaining ingredients and process until blended and smooth, stopping to scrape sides of the bowl as needed. Set aside.
For the tartine: Preheat grill to medium-high or allow coals to burn down to white ash. Spray both sides of vegetables with nonstick spray coating. Grill vegetables 3 to 4 minutes per side or until just crisp-tender. Spread one side of each slice of toasted bread with 1/4 cup hummus and place each on its own dinner plate, hummus side up. Arrange eggplant slices and zucchini slices on top of bread. Top with asparagus spears. Slice red pepper pieces into narrow strips and place on top of asparagus. Top with arugula.
Per serving with hummus: 177 calories (15 percent from fat), 3 grams total fat (trace saturated fat), trace cholesterol, 33 grams carbohydrates, 8 grams protein, 332 milligrams sodium, 8 grams dietary fiber.
Per serving of hummus (11 servings; 2 tablespoons each): 66 calories (22 percent from fat), 2 grams total fat (trace saturated fat), trace cholesterol, 11 grams carbohydrates, 3 grams protein, 108 milligrams sodium, 2 grams dietary fiber.