Pesto Hummus:
1 can chickpeas, rinsed and drained
3 tbsp. lemon juice
3 cloves garlic
1 1/2 tbsp. tahini
1/2 tsp. salt
3 tbsp. extra virgin olive oil
Pepper, to taste
1/2 cup (packed) fresh basil leaves
1/4 cup pine nuts, lightly toasted and cooled
2 tbsp. water (more or less as desired for consistency)
Feta cheese

In a food processor, combine all the ingredients. Add water slowly until desired consistency is reached.
Sandwich:
Spread tomato basil bread with Pesto Hummus on both sides.
Top with lettuce, red onions, tomatoes and cucumbers. Add feta.