1. Boil water in a small saucepan. Add the edamame beans and cook for
5 minutes or until tender. Drain well. Place in a mini-processor and blend until finely chopped. 2. Add yoghurt, lemon juice, parsley, chives, mustard and salt. Process until smooth.
3. Spread 2 tbs of hummus on each slice of bread. Top each with spinach. Spoon on 1/2 tbs hummus. Top each with tomato and cucumber and another dollop of hummus. Serve 2 open-faced sandwiches per person.
NUTRITIONAL INFO PER SERVING
1054 kJ (252 cal), 15g protein, 34g carbs, 7g fibre, 5g fat (0g sat fat), 349mg sodium
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