Open the can of white beans, drain all liquid, and then place it into a food processor or blender.
Peel the garlic clove and juice the lemon and add both to the blender.
Add salt and pepper and half of the water and blend, then slowly add more water until the desired consistency is reached.
Wash and drain the mushrooms, then slice, or cut into bite-sized pieces.
In a non-stick frying pan, add the vegetable broth (just enough to coat the bottom) and put heat to high, then add the mushrooms and thyme and saute while frequently stirring, until the broth has evaporated.
In the meantime, put the bread into the toaster until both sides are lightly browned.
Put the toast on a plate, add a generous layer of white bean hummus, top with mushrooms, sprinkle with fresh thyme, and serve with the salad.
Wash and drain the lettuce and add to a bowl.
Wash and cut the veggies into bite-sized pieces, add to the lettuce in the bowl, and then add the pecans.
In a smaller bowl, add mustard, tahini, and water and whisk well until smooth, then add vinegar, salt, and pepper.
Wash and drain the fresh herbs and chop into small pieces, then add to the dressing and mix well.
Drizzle the dressing over the salad and mix all well, then serve.