Turkey and Spicy Hummus Club
Yields: 8 servings | Serving Size: 1/2 sandwich | Calories: 390 | Total Fat: 20g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 588mg | Carbohydrates: 34g | Fiber: 6g | Sugar: 5g | Protein: 18g | SmartPoints: 12
For the Hummus 1 (15 ounce) can garbanzo beans, drained and rinsed 1 tablespoon tahini 2 teaspoons lemon juice 4 cloves garlic, minced 2 tablespoons olive oil 1/2 teaspoon Kosher salt 1/2 teaspoon smoked paprika 1/2 teaspoon cayenne pepper 1 tablespoon jalapeno, minced For the Sandwich: 8 slices dark rye bread, toasted 8 ounces thinly sliced turkey 8 slices turkey bacon, cooked and nitrate-free 1 large tomato, sliced into rings 1 cup baby arugula
For the Hummus: Combine all ingredients in a food processor and blend until smooth. If hummus is too thick, and additional lemon juice and olive oil until desired consistency is reached. Store leftover hummus in an airtight container, refrigerated. For the Sandwiches: On 4 slices of the rye bread, spread about 2 tablespoons of the hummus. On top of the hummus, place the remaining ingredients, divided evenly among each slice of bread. Top with remaining rye bread slice. Cut in half, serve and enjoy!