Green Bean Hummus with Breadsticks

A can of very fine green bean kernels from France was sitting in my cupboard waiting for a purpose.
Today was the day for that.

We have once again a hot day today even it is September and something cold for dinner sounded nice. I love all kinds of hummus, not only the ones with chickpeas in it. I made some before and now these beans make a fine one.
Rye bread in olive oil, garlic and some Italian pasta herbs are great to dip.
You just need a kitchen blender to make the paste.

recipe for 2
400g/265g can of flagolets vert extra fin
1 spring onion
2 tbsp chives
1 tbsp other herbs
2 tbsp tahini paste
3 tbsp Greek yogurt
1/2 lemon juiced
salt and  pepper
chili ancho

Drain the beans and wash off the slime. Chop spring onion and herbs.
Get all into the blender and make a fine cream

Cut the bread slices lengthwise and in a small pan with a good gluck of olive oil,1 clove of garlic and some dried herbs give them 3 min on each side.

Serve with tomatoes.