Quinoa Hummus

Hummus is one of the world’s favorite recipes and this quinoa version is loaded with protein, calcium and full of flavor! You can use it as a dip, spread it on a sandwich, or as a garnish for a meat or to accompany a salad.

This recipe is

Vegetarian
Vegan
Quinoa Hummus

Recipe

Quinoa Hummus

Quinoa has been domesticated and cultivated in Peru for more than five thousand years. The Lake Titicaca basin is considered the main center of origin of quinoa and the center of conservation of the greatest biological diversity of this species.

Some interesting facts about this wonderful superfood:

  • Quinoa is a relative of beets (beets) and spinach.
  • Unlike some plant proteins, quinoa is a complete protein, which means it contains all nine essential amino acids that our bodies cannot produce on their own.
  • In addition, it is rich in lipids, fiber; it is an excellent source of thiamine, folic acid and vitamin C. It contains high concentrations of calcium, phosphorus, magnesium, iron, zinc, potassium and copper. In fact, its calcium, zinc, and iron content is higher than any other grain, and while quinoa isn’t technically a grain, but rather a pseudo-grain, it’s often treated as such.
  • Quinoa contains a large amount of saponins, (these are antinutrients that prevent the absorption of certain nutrients), so it should always be washed several times and soaked (preferably overnight) before using to remove excess saponins.
  • By washing and stirring the quinoa before use, we reduce its bitter taste, and allow the germination process to begin, which improves its nutritional value and makes it more digestible.
  • Did you know that quinoa saponins are used to make detergents and toothpastes?

Ingredients

  • 2 cups of cooked quinoa
  • 1 clove garlic
  • 1/2 cup tahini
  • 1/2 teaspoon ground cumin
  • 2 tablespoons of extra virgin olive oil
  • 1 1/4 cups of cold water
  • Fresh cilantro leaves to serve
  • Salt to taste

Directions

Step 1

Place all ingredients in the blender except water and blend, gradually adding water until
smooth.

Step 2

Transfer to a serving bowl. Season to taste. Store in an airtight container in the fridge for up to a week.

Important Note

The quinoa should be cooked “al dente” but if you have overcooked it, you’ll probably need less water, so it’s best to add the water slowly to control the creaminess of your hummus.

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