Hummus Feta Sandwiches On Whole Grain Bread Recipes

HUMMUS & FETA SANDWICHES ON WHOLE GRAIN BREAD

Hummus & Feta Sandwiches on Whole Grain Bread image

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.

Provided by Dreamer in Ontario

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

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

Steps:

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.

HUMMUS AND FETA SANDWICHES ON WHOLE GRAIN BREAD

Hummus and Feta Sandwiches on Whole Grain Bread image

Provided by Jeanne Thiel Kelley

Categories Sandwich Food Processor Picnic Valentine's Day Vegetarian High Fiber Back to School Lunch Feta Cucumber Chickpea Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 2 servings

Number Of Ingredients 13

Ingredients

Hummus:
1 14-to 15-ounce can organic garbanzo beans (chickpeas), drained
1 garlic clove, peeled
3 tablespoons (or more) fresh lemon juice
3 tablespoons tahini (sesame seed paste)*
2 tablespoons extra-virgin olive oil
2 teaspoons minced seeded jalapeño chile
Sandwiches:
4 5x3-inch slices whole grain bread
1 Persian cucumber or one 4-inch piece English hothouse cucumber, thinly sliced
8 fresh mint leaves
4 fresh cilantro sprigs
4 ounces feta cheese, cut into 1/4-inch-thick slices

Steps:

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.
Available at some supermarkets and at natural foods stores and Middle Eastern markets.

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