Quinoa Hummus

Name: Quinoa Hummus
Ingredients: ¼ cup (60 mL) quinoa; One 19 oz (540 mL) can chickpeas, drained and rinsed; ¼ cup (60 mL) water; ¼ cup (60 mL) fresh lemon juice (about 1-2 lemons); ¼ cup (60 mL) fresh lemon juice (about 1-2 lemons); 2 Tbsp (30 mL) tahini; 1 tsp (5 mL) minced fresh garlic; ½ tsp (2 mL) ground cumin; ¼ tsp (1 mL) salt; ¼ tsp (1 mL) cayenne pepper (optional); 1 tsp (5 mL) minced fresh parsley (optional)

Preparation info

Makes
2½ cups

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

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.

Ingredients

½ cup (125 mL) water
¼ cup (60 mL

Starter
Lunch
Vegan
Gluten-free

Method

Bring the ½ 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, ½ cup (125 mL) cooked quinoa, ¼ cup (60 mL) water, lemon juice, tahini, garlic, cumin, salt a