Hummus & Feta Sandwiches on Whole Grain Bread |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Recipe Source: Bon Appetit February 2009. I'm getting tired of having soup for lunch every day. This sandwich is both delicious and keeps well in the lunch bag. Make sure that the hummus is thick for the sandwiches. If you're using it for a dip you can thin it out a bit with some olive oil. The hummus keeps for 1 week when stored in a tightly sealed container in the refrigerator. Ingredients:
1 (15 ounce) can organic garbanzo beans, drained & rinsed (chickpeas) |
1 garlic clove, peeled |
3 tablespoons fresh lemon juice (or more) |
salt, to taste |
fresh ground black pepper, to taste |
3 tablespoons tahini (sesame seed paste) |
2 tablespoons extra-virgin olive oil |
2 teaspoons minced seeded jalapeno peppers |
4 slices whole grain bread |
1 persian cucumbers or english cucumber, thinly sliced |
8 fresh mint leaves |
4 sprigs fresh cilantro |
4 ounces feta cheese, cut into 1/4-inch-thick slices |
Directions:
1. Finely chop garbanzo beans and garlic in processor by using on/off turns,.
2. Add 3 tablespoons lemon juice and remaining ingredients then process to a coarse puree.
3. Season to taste with salt and pepper and more lemon juice, if desired.
4. For sandwiches:.
5. Spread 2 tablespoons hummus over each bread slice.
6. Top 2 bread slices with sliced cucumber, mint, and cilantro, dividing equally.
7. Arrange slices of feta over the cilantro.
8. Finally, top each with second bread slice and press gently to compact it a bit.
9. Cut sandwiches in half.and enjoy now or pack it up to enjoy later.
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