Lemon dill hummus

• 1-15 oz can of chickpeas
• 1 tbsp tahini
• 1 lemon, juiced
• 2 garlice cloves
• 1/4 c olive oil
• 3 tbsp fresh dill, chopped
• s&p
• crushed red pepper flakes

The Green Sandwich

• lemon dill hummus
• green leafy lettuce
• micro greens (I used micro arugula)
• heirloom tomatoes, sliced
• english cucumbers, sliced lengthwise
• green apple, thinly sliced
• 1 avocado, thinly sliced
• choice of cheese: Brie, havarti, mozzarella are excellent choices
• grainy bread

To make the lemon dill hummus:

1. Add the chickpeas, tahini, lemon juice, and garlic cloves into a food processor.
2. Begin to pulse while drizzling in the olive oil. Pulse until the hummus is smooth.
3. Add the fresh dill and s&p.
4. Pulse until just combined.
5. Remove from food processor and add to a bowl and drizzle olive oil over top and sprinkle with crushed red pepper flakes.

To assemble the green sandwich:

1. Spread lemon dill hummus on two slices of grainy bread
2. To one slice of bread, add green leaf lettuce and micro greens.
3. Layer with tomatoes, cucumbers, apple, avocado, and choice of cheese if using.
4. top with more micro greens and top with the second slice of bread.