I love hummus! So creamy and yummy. I love it drizzled with olive oil and sprinkled with smoked paprika! It is a perfect match with the quinoa tabbouleh. These recipes are adapted from The Whole Foods Market Cookbook, and The Mediterranean Diet Cookbook.
Hummus
3 cups cooked garbonzo beans
1/2 cup tahini
1 Tbsp roasted sesame oil
1 tsp salt
1/2 tsp cumin
juice from 2 lemons
1 clove garlic, minced
2-3 Tbsp extra virgin olive oil
pinch of cayenne
Toss everything into the food processor and blend until smooth and creamy! Yum!
Quinoa Tabbouleh
1 cup quinoa
2 cups water
1 cup parsley, chopped
1 pint grape/cherry tomatoes, cut in half
juice of 1 lemon
1/4 cup extra virgin olive oil
3 small cloves garlic, minced
2 Tbsp mint, minced
1/2 tsp salt
1/2 tsp black pepper
Place quinoa, water, and salt in saucepan and bring to a boil. Cover, reduce heat and simmer until tender and all the water is absorbed, about 20 minutes. Fluff with a fork and let cool slightly.
In a large bowl mix the rest of the ingredients, then stir in the quinoa. Very simple.
I typically serve this dish with lots of veggies.
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