š— š—²š—±š—¶š˜š—²š—暝—暝—®š—»š—²š—®š—» š—›š˜‚š—ŗš—ŗš˜‚š˜€ š—•š—¼š˜„š—¹ INGREDIENTS: 15 ounce can chickpeas 3 tablespoons l…


š— š—²š—±š—¶š˜š—²š—暝—暝—®š—»š—²š—®š—» š—›š˜‚š—ŗš—ŗš˜‚š˜€ š—•š—¼š˜„š—¹
ā—¾ļø
šŸ‘‰ INGREDIENTS:
15 ounce can chickpeas
3 tablespoons lemon juice
2 tablespoons tahini
1-2 garlic cloves
Ā½ teaspoon salt
2-3 ice cubes
1 cup cooked quinoa
2 cups baby spinach
Ā½ red onion sliced
Ā½ pint Cherry tomatoes quartered
Ā½ English cucumbers sliced
1 cup chickpeas
Ā½ cup olives pitted
Chopped parsley for serving
Extra virgin olive oil for serving
ā—¾ļø
šŸ‘‰ DIRECTIONS:
Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).
Drain the garbanzo beans and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.
Add the lemon juice, tahini, garlic cloves, salt & 2-3 ice cubes, and blend for about 5 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt.
Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon to create swirls.
Assemble the remaining ingredients on top of the hummus as desired.

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