Ingredients
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1/4 cup quinoa
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1/2 cup water
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1 bunch fresh parsley, finely chopped (in this dish I prefer the texture of the curly parsley)
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1 1/2 lemons, juice of
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3 tablespoons olive oil
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1 pinch black pepper
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1 pinch salt
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2 large garlic cloves
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2 limes, juice of
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1/3 cup tahini paste
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1 teaspoon kosher salt
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1/4 teaspoon cayenne pepper
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1 tablespoon olive oil
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2 large jalapenos
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4 large green onions, chopped
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3/4 cup fresh cilantro (about 1/2 a bunch)
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1/4 teaspoon cumin
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2 (15 ounce) cans garbanzo beans, drained but juice from one can reserved
Instructions
- Tabouli:
- Place quinoa in a fine-mesh wire strainer.
- Rinse several times, rubbing the grains together to remove the bitter outer layer.
- Place water and quinoa in a small saucepan.
- Bring to a boil then reduce heat to a simmer and cover.
- Cook for 10 to 15 minutes or until all water has been absorbed.
- Let cool.
- Once the quinoa has cooled completely, mix together with the rest of the ingredients.
- Refrigerate for at least one hour or overnight.
- Hummus:
- Add all ingredients, except for the reserved garbanzo bean juice, to the work bowl of your food processor.
- Process until well blended.
- While the processor is still running, slowly add reserved garbanzo bean juice through the feed chute until desired consistency is reached.
- To Serve:
- Spread the hummus evenly onto 5 dinner plates.
- Split the tabouli into 5 servings as well, and plop into the center of each plate on top of the hummus.
- Serve with pitas and sliced cucumbers.