Healthy Hummus Bowl
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves 4
- 1/3 cup quinoa
- 2x 400g tins of chickpeas
- 2 cloves garlic
- 3 large red chillies (start with 2 and see how they go, mine were very mild)
- 1/2 cup extra virgin olive oil
- 1/2 cup water
- Juice from 1/2 lemon
- Salt and pepper for seasoning
- 1/2 cup edamame beans
- 1/2 cup chopped spring onion
- 1 small beetroot, peeled and grated
- 1 small carrot, peeled and grated
- 3 tablespoons seed mix (sesame, sunflower, pepita, poppyseeds)
- Juice of 1/2 a lemon
- 3 tablespoons chopped fresh parsley
Step 1 - Rinse the quinoa and cook according to the packet directions (here are the directions in case you don't have any on the packet: add 2/3 cup water, bring to the boil with the lid on, reduce heat and cook on low not removing the lid, stand for 10 minutes afterwards).
Step 2 - Meanwhile make the hummus by blending the chickpeas, garlic, chillies, olive oil, water and lemon juice. Season to taste. Place a layer of the hummus on the base of a deep plate or bowl.
Step 3 In a bowl mix the quinoa with the edamame beans, spring onion, beetroot, carrot, seeds and lemon juice. Spoon this over the hummus and sprinkle with the parsley.