For the hummus

1 14- to 15-ounce can organic garbanzo beans (chickpeas), drained

1 garlic clove, peeled

3 tablespoons (or more) fresh lemon juice

3 tablespoons tahini (sesame seed paste)*

2 tablespoons extra-virgin olive oil

2 teaspoons minced seeded jalapeño chile

For the sandwiches

4 5×3-inch slices whole grain bread

1 Persian cucumber or one 4-inch piece English hothouse cucumber, thinly sliced

8 fresh mint leaves

4 fresh cilantro sprigs

4 ounces feta cheese, cut into 1/4-inch-thick slices