How to Make Tuscan White Bean “Hummus” Sandwiches

Erik — Mon, 25 Jul 2011 19:44:13 +0000

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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How to Make Tuscan White Bean “Hummus” Sandwiches