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15 minutes
15 minutes
- 2 filone bread rolls
- 1 cup black bean-couscous salad
- 1 container (10 oz) white bean hummus with roasted pine nuts and herbs
- Slice the rolls in half horizontally.
- Layer 1/2 cup of salad on one half of the first roll. Place the other half of the first roll on top. Spread another 1/2 cup of salad on top. Finish by adding the remaining top half of the second roll. Save the remaining top half for later use.
- Spread hummus generously on top and sides of the loaf using a butter knife or icing spatula. Decorate with nuts from the hummus for a delightful finish.
- Cut the dish into four slices before serving.
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