Chickpea and Sundried Tomato Pate with Field Greens

The other day I was in a hurry for lunch (what else is new?), so I was thinking a quick sandwich would be the easiest solution for my hunger.  But then I looked in the fridge and didn't find any Daiya cheese, and I didn't feel like having peanut butter and jelly.  Again.  So I poked around my pantry and found some garbanzo beans which I thought I'd whip up into some hummus really quick and be out the door in 15 minutes.  Alas, I had no lemon, and you really need lemon when you make hummus.

What to do... what to do...  I set my mind to thinking what else might work well blended with garbanzo beans and had an epiphany:  sundried tomatoes!  Yes, definitely... they'd add a nice savory undertone and take the spread to a whole other level.  Since I still wanted a little lemony hint, I added some coriander to the puree.  I must say, this could easily become a regular sandwich filling in the Well on Wheels "quick and easy" repertoire.

I served mine all pretty as an open-faced sandwich on top of field greens fresh from my garden along with sliced cucumber topped with micro dill (also from my garden), and a few twists of Hawaiian Red Sea Salt and Grains of Paradise.

"Better Than Hummus" Chickpea and Sundried Tomato Pate

1 15 oz. can garbanzo beans, drained and rinsed
2 Tbl tahini
1/2 cup sundried tomatoes
1 clove garlic, minced
1-2 tsp dried coriander
1-2 Tbl olive oil
1/2 tsp sea salt
fresh ground black pepper
squeeze of Sriracha sauce (optional... though I do think it added just the right kick)
enough water to get smooth consistency (a couple tablespoons should suffice)

Puree all of the above ingredients in a food processor.  Gradually add enough water at the end to get a smooth consistency.  I wanted mine thick and fairly dry for the sandwich filling, but if you were using this as a dip you could add more water to make it smooth and creamy like hummus.  Sooooo.... good!