Instructions: Toast sesame seeds in small nonstick skillet over medium heat until lightly browned, stirring frequently. Remove from skillet and cool.

Drain chick-peas; reserve liquid.

Place garlic in food processor. Process until minced. Add chick-peas, parsley, lemon juice, olive oil and pepper. Process until almost smooth, scraping sides of bowl once. If mixture is very thick, add 1 to 2 tablespoons reserved chick-pea liquid. Pour hummus into medium bowl. Stir in sesame seeds.

Cut pita breads in half. Spread about 3 tablespoons hummus in each pita bread half. Divide tomatoes, cucumber slices and alfalfa sprouts evenly among pita breads. Sprinkle with feta cheese.

This recipe yields 4 servings.

Comments: Hummus, made of mashed, cooked garbanzo beans, has Mediterranean origins. Although hummus is used as a protein-packed sandwich spread in this recipe, it is also a healthful dip for crudites or wedges of toasted pita bread.

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