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Hummus & Sprouts Bagel Sandwich

Created by Kchurchill5 on March 17, 2012

FOR SANDNWICH
230 to 460 grams bagels (4 to 8 bagels)
1 small red onion, thin sliced
1 1/2 to 2 cups alfalfa sprouts (salad sprouts)
28 grams feta cheese (crumbled, 1/4 cup)
Balsamic vinegar
FOR HUMMUS
2 cans (30 ounces) chickpeas (garbanzo beans, drained and rinsed, reserve the liquid, each can 15 ounces)
6 cloves garlic, roasted (1 head)

Step 1: Garlic ... To roast the garlic, cut a thin slice off the top of the head of garlic. Place it on a small sheet of foil. Drizzle with olive oil and wrap up. Put in a 400 degree oven, middle shelf for 30-40 minutes until tender and soft. Remove and let cool.
Step 2: Hummus ... Add the beans, tahini, lemon juice, paprika, olive oil, and the garlic to the food processor. To remove the garlic from the cloves, simply squeeze; the garlic will come right out. Pulse a couple of times to puree. Add a little of the liquid from the beans if the consistency is too thick - just a little at a time. Pulse again and season with salt and pepper. Transfer to a small bowl and cover well with saran wrap. It can and is best to make ahead of time to let the flavors develop. It will stay up to 1 week in the refrigerator. This is best served cold.
Step 3: Sandwich ... I like my bagel toasted, but that is up to you. Now, I like the thin bagel slices (available at most grocery stores - to cut down on carbs), but this can also be served open face or on a "regular" bagel. This is up to you what you use.
Step 4: Spread the hummus on the bagel, top with sprouts, cheese, onion, and a drizzle of the balsamic.
Step 5: Serve ... These can also be served on bagel chips as appetizers. Not only do they make a nice lunch, but also a nice light dinner. ENJOY!