Hummus & Feta Sandwiches on Whole Grain Bread
Yield
2 servingsPrep
15 minCook
5 minReady
20 minTrans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
For the hummus | |||
15 | ounces |
beans
organic garbanzo, drained and canned |
|
1 | clove |
garlic
peeled |
|
3 | tablespoons |
lemon juice
fresh |
|
3 | tablespoons |
tahini (sesame paste)
|
|
2 | tablespoons |
olive oil, extra-virgin
|
|
2 | teaspoons |
jalapeño pepper
minced seeded, chile |
|
For the sandwiches | |||
4 | slices |
whole wheat bread
5x3-inch |
* |
1 | each |
cucumbers
4-inch piece English hothouse, thinly sliced |
|
8 | each |
mint leaves
fresh |
* |
4 | each |
cilantro
sprigs, fresh |
* |
4 | ounces |
feta cheese
cut into 1/4-inch-thick slices |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
For the hummus: | |||
433.5 | ml/g |
beans
organic garbanzo, drained and canned |
|
1 | clove |
garlic
peeled |
|
45 | ml |
lemon juice
fresh |
|
45 | ml |
tahini (sesame paste)
|
|
3E+1 | ml |
olive oil, extra-virgin
|
|
1E+1 | ml |
jalapeño pepper
minced seeded, chile |
|
For the sandwiches: | |||
4 | slices |
whole wheat bread
5x3-inch |
* |
1 | each |
cucumbers
4-inch piece English hothouse, thinly sliced |
|
8 | each |
mint leaves
fresh |
* |
4 | each |
cilantro
sprigs, fresh |
* |
115.6 | ml/g |
feta cheese
cut into 1/4-inch-thick slices |
Directions
For hummus: Using on/off turns, finely chop garbanzo beans and garlic in processor.
Add 3 tablespoons lemon juice and remaining ingredients; process to coarse puree.
Season to taste with salt and pepper and more lemon juice, if desired.
DO AHEAD: Can be made 1 week ahead. Transfer to airtight container and chill.
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 atop cilantro.
Top each with second bread slice and press gently to compact slightly.
Cut sandwiches in half.