Ingredients:
For the Hummus:
15 ounce can chickpeas
3 tablespoons lemon juice
2 tablespoons tahini
1 to 2 garlic cloves
1/2 teaspoon salt
2 to 3 ice cubes
For Assembly:
1 cup cooked quinoa
2 cups baby spinach
1/2 red onion, sliced
1/2 pint cherry tomatoes, quartered
1/2 English cucumber, sliced
1 cup chickpeas
1/2 cup olives, pitted
Chopped parsley, for serving
Extra virgin olive oil, for serving
Directions:
Begin by placing the chickpeas in a bowl of water and gently rubbing them to remove the skins. This
step is optional but encourages a smoother hummus.
Drain the chickpeas and transfer to a food processor. Pulse until the chickpeas are finely ground.
Add lemon juice, tahini, garlic, salt, and ice cubes to the processor. Blend until the mixture becomes
smooth and creamy, about 5 minutes. Adjust the seasoning with additional lemon juice or salt if needed.
To assemble, spoon the hummus onto a plate or shallow bowl and use the back of the spoon to create
decorative swirls.
Top the hummus with cooked quinoa, spinach, sliced onions, cherry tomatoes, cucumber slices,
chickpeas, and olives.
Garnish with chopped parsley and a drizzle of olive oil.
Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4 | Kcal: 324