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How to Make Tuscan White Bean “Hummus” Sandwiches

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


  • 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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