sunflower crunch tabbouleh and hummus platter____________________________An herb-forward Mediterranean special, this tabbouleh uses quinoa as its base, lots of lemon and olive oil, and plenty of hummus beneath to scoop up with pita.
Ingredients
- 1/2 cup cooked quinoa
- 1/2 large cucumber, deseeded and diced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup lemon juice
- 2 tbsp diced red onion
- 1/4 cup olive oil
- 1/4 cup sunflower seed kernels
easy hummus
- 1 can chickpeas, drained
- 2 cloves garlic
- 2 tsp cumin
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1/4 cup tahini
- water, to thin
Instructions
- Cook quinoa according to package directions. Keep in mind you don't need a whole lot - if you want, though, you can prep extra for weekly meals if that's your thing. Prep time listed above does not include time to cook the quinoa. Cool completely to room temperature.
- In a large bowl, toss the quinoa with the diced cucumber, tomatoes, parsley, basil, mint, lemon juice, red onion, olive oil, and a hefty pinch each of salt and pepper.
- To make the hummus, combine all ingredients in a food processor and blitz until creamy and smooth. Add water 1 tablespoon at a time until desired thickness is achieved.
- To serve, spoon hummus on the bottom of a platter. Spread tabbouleh overtop. Sprinkle with sunflower seeds. Eat with lots of pita!