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Quinoa Tabouli & Raw Chickpea Hummus

15 April

I had typed this entire blog post and lost it with a click of a key! You’d have thought WordPress could have save it but now it didn’t. So my poor mouse took a hit… It was either the mouse or the laptop.

So here I am trying to make things better with the mouse, thank the gods, goddess, universe, God, and Ganesh, it survived! And now I’m starting from scratch.

I had some funny story about mediterrenean food, but who remembers! So here is the darn recipe for tabouli and raw chickpea hummus.

Tabouli

1 cup of quinoa to sprout

1 red pepper chopped

1 green pepper chopped

1 medium onion chopped (green or red is good)

1 tomato chopped

1 Tbs. of raw tahini

1 handful curly parsley

Olive oil, unpasteurized sesame oil, salt, cilantro, lemon juice to taste

Sprout the quinoa for two days or as long as you prefer them. Rinse and drain then place in a mixing bowl. Add the vegetables, olive oil, salt, lemon juice, tahini, parsley, and cilantro. Mix well and serve with hummus and cut vegetables.

Raw Chickpea Hummus

2 cups of sprouted chickpeas

2 Tbs. raw Tahini

2 cloves of garlic

1 handful of flat parsley

1/4 cup of olive oil

1/2 lemon’s juice

1/2 Tbs. Organic Cumin Seed powder

Salt to taste

Cayenne pepper and one olive to garnish

Rinse the sprouted chickpeas and put in food processor. Add all the other ingredients and mix until smooth.

Put in a bowl, add some olive oil on top, sprinkle some cayenne pepper, and add an olive.

Oh! and now that I’m finally in a good mood, enjoy!

No animals or husbands were harmed during the retyping of this post… Well I’m sure Denis would say different! :)

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