Quinoa Hummus
Makes 2 1/2 cups (625ml)
An even healthier version of the popular appetizer dip served with pita
bread, chips or vegetables. Not just for entertaining, it makes a tasty
addition to your lunch box.
1/2 cup (125 mL) water
1/4 cup (60 mL) quinoa
One 19 oz (540 mL) can chickpeas, drained and rinsed
1/4 cup (60 mL) water
1/4 cup (60 ml.) fresh lemon juice (about 1-2 lemons)
2 Tbsp (30 mL) tahini
1 tsp (5 mL) minced fresh garlic
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) cayenne pepper (optional)
1 tsp (5 mL) minced fresh parsley (optional)
Bring the 1/2 cup (125 mL) water and quinoa to a boil in a small saucepan.
Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and
leave the covered saucepan on the burner for an additional 5 minutes. Remove
the lid, fluff with a fork and set aside to cool.
Combine the chickpeas, 1/2 cup (125 mL) cooked quinoa, 1/4 cup (60 mL)
water, lemon juice, tahini, garlic, cumin, salt and cayenne pepper (if
using) in a food processor or blender. Puree until smooth. Place in a
serving bowl and garnish with parsley (if using). Serve with vegetables,
crackers or pita wedges. Refrigerate leftovers for up to 2 days.
Quinoa The Everyday Superfood 365
-God grant me the serenity to accept the things I cannot change
The courage to change the things I can
And the wisdom to know the difference
Living one day at a time, Enjoying one moment at a time,
Accepting hardships as the pathway to peace
Taking, as He did, this sinful world as it is
Not as I would have it, Trusting that He will make all things right
If I surrender to His will, That I may be reasonably happy in this life.
-Blessings, Sugar
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