Adapted from Hummus & Feta Sandwiches from Bon Appetit March 2009
1 can of organic cannellini beans, drained
1 garlic clove, peeled
3 tablespoons fresh lemon juice
3 tablespoons of good extra-virgin olive oil
4 slices whole grain bread
1 Persian cucumber, thinly sliced
4 fresh cilantro springs
4 fresh mint leaves
4 oz feta cheese, cut into ¼-inch-thick slices
Since I’m too cheap to buy a food processor, I just used a blender and it worked just fine. Throw the cannellini beans and garlic in the blender and pulse on and off for a few moments (we don’t want anyone to bite into a huge chuck of garlic! Eww!). Add the lemon juice and remaining ingredients and puree. Add the salt and pepper to taste and add more lemon juice depending on consistency.
I’m a fan of different textures so I toasted my bread, but you’re welcome to not. Spread 2 tablespoons of hummus on each slice and garnish with cucumber, cilantro, mint and slice of feta. Place the second bread slice and press down to make into nicely compact sandwich. Cut in half and serve with delicious olives.