Ingredients
- 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
- 8 slices dark rye bread, toasted
- 8 ounces thin sliced turkey
- 8 slices turkey bacon, cooked and nitrate-free
- 1 large tomato, sliced into rings
- 1 cup baby arugula
Instructions
- 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.
- On 4 slices of the rye bread, spread about 2 tablespoons of the humus. 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!
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 (Freestyle): 12
![-[ Million Dollar ]- Spaghetti](https://pioneercookery.com/wp-content/uploads/2019/03/Weight-watchers-Million-Dollar-Spaghetti-340x226.jpeg)
