Hummus & Feta Sandwiches on Whole Grain Bread

Total Time
20mins
Prep 20 mins
Cook 0 mins

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 Nutrition

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.
Most Helpful

Mmmm, what a hearty, lovely lunch! I added sliced mushrooms and fresh tomatoes to my sandwich, and left off the cilantro as I am not really a fan. Later in the season I look forward to making this again with fresh basil leaves. Thanks for posting! Made for Veg Swap 35.

smellyvegetarian June 06, 2011