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.
- 1 (15 ounce) canorganic 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
- Finely chop garbanzo beans and garlic in processor by using on/off turns,.
- Add 3 tablespoons lemon juice and remaining ingredients then process to a coarse puree.
- Season to taste with salt and pepper and more lemon juice, if desired.
- For sandwiches:.
- Spread 2 tablespoons hummus over each bread slice.
- Top 2 bread slices with sliced cucumber, mint, and cilantro, dividing equally.
- Arrange slices of feta over the cilantro.
- Finally, top each with second bread slice and press gently to compact it a bit.
- Cut sandwiches in half.and enjoy now or pack it up to enjoy later.
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.