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.

Exchanges Per Serving: 4 Starch, 1 Vegetable, 2 Fat.

Nutrition Facts: Calories 402; Calories from fat 22%; Total Fat 11g; Saturated Fat 2g; Protein 15g; Carbohydrates 67g; Cholesterol 7mg; Sodium 758mg; Dietary Fiber 11g.