This is a meal I have been making for years, actually since my college days in Montreal. It has evolved a lot over time and these days I like to prepare it with a lot of flexibility when it comes to ingredients and measurements. As long as you use fresh ingredients, feel free to play with the quantities of this dish. Use your favorite olive oil and it always ends up tasting delicious.
-3 cups chickpeas
-3 Tbsp tahini
-6 small to medium garlic cloves
-Half an avocado
-1/2 tsp grounded cumin seeds (sometimes I skip these)
-2 to 3 Tbsp olive oil
-2 Tbsp lemon juice
-Sea salt to taste
Add all of the ingredients into a food processor keeping 1 Tbsp of olive oil back.
Blend until smooth.
Add the last bit of olive oil if required and if more liquid is necessary, add a bit of water or aquafaba.
*Make the hummus first and keep in the blender until you are ready to serve and give it one last pulse just before dishing out.
-2 Cups of multi coloured quinoa or any single color
-4 Cups of water
-2 Tbsp olive oil
-Sprinkle of sea salt
Add the quinoa, water and sea salt in a medium skillet.
Bring to a boil over medium high heat.
Reduce and simmer until the water has entirely evaporated.
Take off the heat and mix in the olive oil.
Keep in the pan until ready to serve.
-1 Medium cucumber or about 1.5 cup chopped in small pieces
-2 Medium tomatoes or a bunch of cherry tomatoes or about 1.5 cups chopped in small pieces
-1.5 Cups of fresh flat leaf parsley loosely chopped (the regular kind will do just fine)
-1/4 Cup of fresh mint finely chopped (you can easily double the mint if you really like the taste)
-3 Tbsp olive oil
-3 Tbsp freshly squeezed lemon juice
-Sea salt and black pepper to taste
Mix all the ingredients into a bowl.
Serve everything next to each other on a large platter or straight onto plates with a drizzle of olive oil on the hummus.
Voilal! Tabouleh, quinoa and hummus