Homemade Hummus, Avocado, Sprout Sandwich on Country Whole Wheat

Hummus
½  pound beans, chickpeas — soaked overnight or canned cooked chickpeas
1  tablespoon salt
1  tablespoon garlic
2  tablespoons lemon juice
2  tablespoons water
1  tablespoon hot sauce
1  cup extra virgin olive oil
1  tablespoon salt

Other sandwich ingredients
3  each avocados — sliced
1  tablespoon lemon juice, fresh squeezed — for preserving avocados
1  cup alfalfa sprouts
12  each whole wheat bread

Hummus
Cook chickpeas in boiling water until soft. Finish with salt and cool in liquid. Puree chickpeas with garlic, lemon juice, water, tabasco, extra virgin olive oil, and salt to taste. Refrigerate until ready to use.

Assembly
Lay out pieces of bread on a clean work surface. Scoop 2 ounces of hummus on each slice and spread. Half an avocado per sandwich.  Top with alfalfa sprouts.

Serve
Cut sandwiches in half, serve.