The French "tartine" is a savvy sandwich standby: a slice of buttered bread topped with whatever you have on hand.

That could be jams, meats or cheeses. Even better: grilled veggies.

Serving tip: This hummus is lower in fat than many classic recipes, since there is no olive oil. If a thinner consistency is desired, add a little of the liquid drained from the garbanzo beans or use vegetable stock, 1 tablespoon at a time, until the hummus is of desired consistency. You will not use all the hummus for this sandwich recipe; it is also good served as a dip with vegetables or warm pita bread triangles. If serving leftover hummus as a dip or spread, garnish hummus with minced fresh parsley.

> Grilled Vegetable Tartine with Low-fat Hummus

Low-Fat Hummus:

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.

Makes 2 servings.

Per serving with hummus: 177 calories (15 percent from fat), 3g total fat (trace saturated fat), trace cholesterol, 33g carbohydrates, 8g protein, 332mg sodium, 8g dietary fiber.