Rehydrate tomatoes by placing them in a bowl, pouring boiling water over them to cover, and letting stand for 20 minutes. Place tomatoes, beans, tahini, lemon juice, 3 tablespoons water, salt, cayenne pepper, cumin, and garlic in food processor and process until smooth. Thin with an additional tablespoon of water, if necessary. Chill at least 2 hours to allow flavors to blend. Warm flatbread according to package directions. Spread each piece of flatbread with 1/3 cup hummus and top with 2 ounces of turkey. Place three asparagus spears in the center of each, then wrap the bread around the asparagus. Serve on plate seam-side down.
Calories: 536 calories, Carbohydrates: 66 g, Protein: 28 g, Fat: 18 g, Saturated Fat: 4 g, Sodium: 1,517 mg*, Fiber: 10 g
Exchanges per serving: 4 starch, 1 vegetable, 2 lean meat, 2 fat. Carbohydrate choices: 4 1/2.
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*This recipe may not be suitable for people who need to limit their sodium intake.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.