Cucumber and Tomato Sandwich with Garlic White Bean Hummus
Cucumber and Tomato Sandwich with Garlic White Bean Hummus takes about 1 hour and 35 minutes from beginning to end. For $1.41 per serving, you get a main course that serves 4. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 551 calories, 23g of protein, and 17g of fat per serving. Head to the store and pick up garlic, roma tomatoes, kosher salt and pepper, and a few other things to make it today. It is a reasonably priced recipe for fans of middl eastern food. If you like this recipe, you might also like recipes such as Cucumber and Tomato Sandwich with Garlic White Bean Hummus, White Bean and Garlic Scape Hummus, and Roasted Garlic White Bean Hummus.
Instructions
Watch how to make this recipe.
Preheat the oven to 375 degrees F.
Cut the top off the garlic head and drizzle with 1 teaspoon of the olive oil. Wrap in aluminum foil and bake until soft, about 45 minutes to 1 hour. Unwrap and allow to cool.
Drain and rinse the beans. (Reserve 1/2 cup beans for the Round 2 Salad recipe.)
Put them into a food processor along with 1/4 cup olive oil. Squeeze in the roasted garlic pulp and season with salt and pepper, to taste. Process until smooth and about the consistency of mayonnaise, adding some water if it's too thick. (Reserve 2 tablespoons of the hummus for the Round 2 Salad recipe.)
Spread the hummus on each slice of bread. Top 4 slices of bread with the cucumber and tomato slices and cover with the remaining bread. (Reserve 1/2 of the cucumber and 1/2 tomatoes for the Round 2 Salad recipe.)
Cut the sandwiches in half and wrap them well with waxed paper or plastic wrap.