Mediterranean Hummus Bowls

Hummus ingredients:

1 ½ cups (250 g) cooked chickpeas (or a 400 g can of chickpeas, drained and rinsed under running water); preferably with the skins removed.
1/4 cup (60 g) TAHINI (sesame paste)
2 tablespoons olive oil
2 tablespoons very cold water
1 tablespoon lemon juice
1 clove garlic
About 1/2 teaspoon salt (add more or less to taste)
2-3 ice cubes for a smoother hummus

Other ingredients:
1 cup (200 g) cooked quinoa
1/2 cup spinach
1/2 cup chopped cucumber
1/2 cup (75 g) cherry tomatoes, halved
1/4 cup chopped green olives
1/4 cup Greek (or other) salad dressing
1/4 cup pickled red onions
2 tablespoons fresh dill (optional)

Directions:

1. First, prepare the quinoa according to package directions; then set aside.
2. Prepare the hummus: Place the chickpeas, TAHINI, olive oil, very cold water, lemon juice, garlic and salt in a blender or food processor. Blend until almost smooth. Then add 2-3 ice cubes and continue to blend until the hummus is completely smooth and creamy.
3. Then chop the cucumber, green olives and cherry tomatoes.
4. Finally, prepare the hummus bowls: first, place half the spinach, cooked quinoa and hummus (as a base) in the bottom of each bowl. Then, place the chopped cucumber, olives, tomatoes and pickled red onions on top.
5. Drizzle 1-2 tablespoons of your choice of salad dressing and 1 tablespoon of fresh chopped dill on each bowl. Serve with fresh pita or naan bread!

Yield: 2 servings
Recipe: shortgirltallorder.com