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 --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark