White Bean Hummus, Feta and Veggie Sandwich

White Bean Hummus, Feta and Veggie Sandwich

I adapted this recipe from one that appeared in Bon Appetit magazine for my entry to be one of 6 Foodbuzz representatives as a Nature's Pride "Bread Ambassador" at the Foodbuzz Taste Pavilion on November 7th. This is one of two recipes I am submitting. The other, my adaptation of Grand Marnier French toast will appear as a separate post following this one.


About the recipe:
I used cannellini beans and sesame oil instead of the usual garbanzo bean and tahini paste because I wanted something a bit creamier since it's the only real moisture on the sandwich. I used dry beans cooked with garlic and bay leaves and included the nice mellow cooked garlic with the one clove of raw for added flavor. There is no reason why you can't use a canned bean here I was just utilizing what I had on hand and it really did make a flavorful hummus. I also added shredded carrot to the original recipe as well as the peppadew peppers because I liked that little bit of sweet coming through. These are optional. The first sandwich I made included baby spinach but I really didn't find that it added much so ultimately did away with it. Just a quick note in case you're wondering: my hummus is a bit on the pinkish side because my jalapeno was red. Use what ever chile you prefer or have on hand.
This is a sturdy sandwich which travels well and because there is no mayonnaise you don't have to worry about refrigeration. And talk about healthy! Please Enjoy!



Recipe: White Bean Hummus, Feta and Veggie Sandwich
Makes 2 good sized sandwiches

Ingredients
Hummus:
1-15oz. can cannellini beans OR
8oz. dry beans soaked and cooked with 4 cloves of garlic and 2 small bay leaves)
1 garlic clove, peeled
3T. fresh lemon juice
2T. Sesame oil
3T. extra-virgin olive oil
2t. jalapeno, seeded and minced (more or less to taste)


Sandwiches:
4 slices Nature's Pride Double Fiber Bread
1/2 of an English cucumber
12 fresh mint leaves
6 sprigs fresh cilantro (or parsley if you prefer)
6 peppadew chilies, chopped (optional)
1 medium carrot, peeled and shredded
4 oz. feta cheese cut into 1/4 inch slices



Directions
Hummus:
Put all of the hummus ingredients into a food processor and process to a coarse puree.
Adjust seasoning with salt, pepper and lemon juice to taste. Can be kept for up to a week in the fridge.
Sandwiches:
Toast the 4 pieces of bread. Spread at least 2T. hummus on each. Layer cucumber and then place mint and cilantro on top of the cucumber. Next sprinkle the chopped peppadews, if using, on top of the herbs. Then layer the feta cheese on. Top with the second piece of bread with the hummus on it. Cut in half or quarters and you're good to go!