Cucumber, Hummus, and Lemon Tea Sandwiches
Cucumber, Hummus, and Lemon Tea Sandwiches is a vegan hor d'oeuvre. One portion of this dish contains roughly 2g of protein, 1g of fat, and a total of 40 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 16. Head to the store and pick up pepper, nutty oat bread, , and a few other things to make it today. From preparation to the plate, this recipe takes approximately 35 minutes. This recipe is typical of middl eastern cuisine.
Instructions
Using a mandoline or a very sharp knife, slice the cucumber into paper-thin rounds, about 1/16 inch thick.
Place the slices in a colander or sieve set over a bowl, sprinkle them with the measured salt, and toss to combine. Set aside to drain for 15 to 20 minutes.Meanwhile, using the mandoline or very sharp knife, slice the lemons into paper-thin rounds about 1/16 inch thick, removing any seeds as you go; set them aside.Using a rolling pin, flatten each slice of bread to half its original thickness.
Spread 2 tablespoons of the hummus evenly on 1 side of each slice of bread and season with salt and pepper; set aside.When the cucumbers are ready, lightly blot them with paper towels to remove any excess moisture. Shingle the cucumber slices over the hummus on 4 slices of bread (about 12 slices per sandwich). Top the cucumbers with a layer of lemon slices (about 4 slices per sandwich).Close the sandwiches with the remaining slices of bread. Trim the crusts, and make 2 diagonal cuts on each sandwich to form 4 triangles.Beverage pairing: Voss Sauvignon Blanc, Napa. The well-defined flavors of lime, melon, and grass make this a good pair with the sharp, refreshing flavors in the sandwich. Also, the wine features a nice interplay between crispness and creaminess, just like the sandwiches.