Cucumber Sandwich with Turmeric White Bean Spread

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Cucumber Sandwich with Turmeric White Bean Spread

This gluten-free vegan recipe makes a clean, quick and easy lunch.

Prep Time 10

Total Time 10

Servings

Author Veggie Primer

Ingredients

Turmeric White Bean Spread

2 cups cooked white beans or 1 15.5 oz can, rinsed and drained
¼ cup chopped red onion
1 clove garlic
½ Tbsp. fresh lemon juice
1 tsp. ground cumin
½ tsp. ground turmeric
¼ tsp. fine sea salt if using unsalted beans
3-5 Tbsp. water

Sandwich

2 slices sprouted grain or gluten-free bread lightly toasted if desired
2-4 Tbsp. Turmeric White Bean Spread
4 long thin slices English cucumber
2-4 thin slices tomato
1-2 thin slices red onion if desired

Instructions

Turmeric White Bean Spread

Add beans, onion, garlic, lemon juice, cumin, turmeric, salt and 3 Tbsp. of water to a food processor fitted with an S blade and blend until smooth. (You may need to add 1 or 2 additional Tbsp. of water to reach desired consistency.)

Sandwich

Spread 1 Tbsp. Turmeric White Bean Spread on a slice of bread. Top with cucumber, tomato, and onion (if desired) with a bit of Turmeric White Bean Spread between each layer. Then top with a final dollop of spread and the remaining slice of bread.

Notes

The Turmeric White Bean Spread recipe makes 2+ cups and can be stored in the fridge for 2 or 3 days. Make more sandwiches or use it as a crudités dip.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition