Hummus and Avacado Sandwich

Orowheat Wheat Sandwich Thins
1 Avacado, sliced
1 Tomato, sliced
Red Leaf Lettuce leafs, rinsed
1 recipe Traditional Hummus.  See below:

Traditional Hummus (500 Vegan Recipes by Celine Steen and Joni Marie Newman, pg 82)
2 cans (15 ounces or 420 g each) garbanzo beans, with their liquid
1/2 cup (256 g) tahini, roasted or raw
1/2 cup (120 ml) extra-virgin olive oil
2 tablespoons (30 ml) lemon juice*
Salt, to taste

*If you like a tangier hummus, use 1/4 cup (60 ml) lemon juice.

In a pot, add the beans with their liquid, tahini, and olive oil.  Bring to a boil and reduce to a simmer.  Simmer uncovered, for 15 minutes.
Use an immersion blender, or carefully transfer the mixture to a countertop blender, and puree until smooth.  Stir in the lemon juice and add salt to taste.
Serve warm, or refrigerate in an airtight container until ready to serve.

Smooth some hummus on one side of the sandwich thin.  Place the avacado on top followed by the tomato and lettuce.  You'll have a lot of hummus leftover.  This can be used as a dip for vegetables, chips or part of any vegetable sandwich.  Enjoy!