Cilantro hummus + Mediterranean panini

Cilantro hummus is the tastiest, most perfect hummus I've ever had or made. I know that's a big statement, but the peppery, spicy notes of cilantro offer an interesting take on traditional hummus. I never would have thought to use this herb in hummus, except that my girlfriend told me she recently bought tubs of the stuff at the La Jolla Farmers Market in San Diego. So I went searching online, and lo and behold, stumbled across this recipe that I slightly adapted. It's pure genius. 

Ingredients
1 (15.5 oz). can garbanzo beans, drained and rinsed
1/4 cup fresh cilantro leaves, rinsed
2-3 tbsp Tahini paste
1/2 large lemon, juiced
1-2 gloves garlic (add more if you like)
1/4 to 1/2 cup of extra virgin olive oil
 Salt to taste

In a food processor or blender, add garbanzo beans, cilantro, garlic, Tahini and lemon juice.  Begin pureeing these ingredients and slowly pour in the olive oil until it reaches desired consistency. I make mine spreadable. When consistency has been reached, salt to taste.

{ perfect cilantro hummus }

It's perfect when eaten with bell peppers, or when spread in a Mediterranean Sandwich, pressed.

Ingredients

Cucumber, thinly sliced

Vine-ripened tomato, sliced about 1/4 ” thick
Feta Cheese, crumbled
Red Bell Pepper, thinly sliced (or roasted)
Red Onion, sliced thin
“Spring Mix” Salad or Spinach
Cilantro Hummus Spread
Your Favorite Deli Bread or Baguette

Take two slices of bread and lay them open. Spread both sides with the Cilantro Humus, then on one slice of the sandwich begin to layer in this order: Feta Cheese, two layers cucumber, red peppers, onions, tomato, greens. Now place the last slice of bread on and cut in half.  Press in a panini maker, if desired.

{ pressed sandwich }