Whole Grain Hummus Food

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.

WHOLE GRAIN HUMMUS

Whole Grain Hummus image

Make and share this Whole Grain Hummus recipe from Food.com.

Provided by breezee1984

Categories Grains

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 garlic cloves, peeled
1 3/4 teaspoons salt
2 1/2 cups cooked chickpeas
6 tablespoons fresh lemon juice
2 medium tomatoes, chopped
6 tablespoons chopped fresh parsley
1/4 teaspoon cayenne pepper
5 tablespoons olive oil

Steps:

In a mortar (or food processor), crush garlic and salt together.
Transfer to a medium mixing bowl and add chickpeas, lemon juice, tomatoes, parsley and cayenne.
Toss well to mix.
Taste for balance of flavors, adding more lemon juice, parsley or cayenne to taste.
Put hummus in serving bowl and and drizzle with the olive oil.
Serve room temperature or chilled.

Nutrition Facts : Calories 355.6, Fat 18.8, SaturatedFat 2.5, Sodium 1473.8, Carbohydrate 40.7, Fiber 7.8, Sugar 2.3, Protein 8.6

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