How to Make Tuscan White Bean “Hummus” Sandwiches
By Erik, on July 25th, 2011 Click on photos to expand
This was part of the fantastic picnic that we brought to Governor’s Island. This is a great recipe straight out of The Candle Cafe Cookbook
,which is from a great vegan restaurant in NYC. They call it white bean “pate”, but to me “hummus” is a better term. That’s essentially what it is only with another type of beans substituted for the chick peas / garbonzo beans.
Tuscan White Bean “Hummus” Sandwiches with Tomato and Arugula
Makes 2-4 servings
| Amount |
Ingredient |
Preparation |
Where we bought it
(* Union Sq. Greenmarket) |
| 2 cups |
Cooked white beans |
We used Yellow Eye beans because we couldn’t get white beans that week |
Cayuga Pure Organics * |
| 1 tsp |
Tahini |
|
|
| 2 |
Cloves garlic |
|
|
| 2 |
Whole dates |
Pits removed, chopped |
|
| 2 tsp |
Lemon juice |
Fresh is preferred to bottled |
|
| 1 tsp |
Ume plum vinegar |
a.k.a. umeboshi vinegar |
|
| 1 |
Fresh baguette |
|
Our Daily Bread * |
| 1 cup or more |
Fresh arugula |
|
Lani’s Farm * |
| 1 |
Tomato |
Sliced thinly |
Lani’s Farm * |
| 0.33 cup |
Water or liquid from cooking the beans |
Start with a little less and add more to get the texture you want |
|
Directions
Make the “hummus”: combine the beans, tahini, garlic, dates, lemon juice, ume plum vinegar, and water in a food processor or blender, and combine until smooth. This will keep for up to one week in the fridge if covered.
Assemble your sandwiches: spread the hummus onto the sliced baguette and top with arugula and tomato.
We served the sandwiches with a side of roasted brocolli and Lindsay’s rollout cookies. Since we wrapped them up and had them sit for a few hours in our pack, the crunchy bread had nicely absorbed some of the moisture from the hummus and tomato. If you plan to do the same, be sure to buy a crisp, firm loaf.
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