I had some chickpeas sitting the in cupboard that I wanted to use, so I thought that I would try to make my own hummus. I have high-jacked my Mom’s food processor until I get my own. I want to try to make use of it while I have it. We are trying to eat more raw veggies and avoiding store bought dips and salad dressings, so homemade hummus was right up our alley!
1/2 cup water
1/4 cup quinoa
One 19oz can chickpeas, drained and rinsed
1/4 cup water
1/4 cup fresh lemon juice
2 Tbsp tahini
1 tsp minced fresh garlic
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp cayenne pepper (optional)
1 tsp minced fresh parsley (optional)
Bring the 1/2 cup 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 cooked quinoa, 1/4 cup water, lemon juice, tahini, garlic, cumin, salt and cayenne pepper (if using) in a food processor or blender.
Puree until smooth. Place in serving bowl and garnish with parsley (if using).
Serve with vegetables, crackers or pita wedges. Refrigerate leftovers for up to 2 days.