A refreshing and flavorful dish combining creamy hummus with a vibrant quinoa tabouli.
Rinse the quinoa thoroughly in a fine-mesh strainer under cold water.
Rinsing removes the natural coating that can make quinoa taste bitter.
Combine the quinoa and water in a saucepan and bring to a boil.
Cover the saucepan and reduce the heat to simmer for even cooking.
Let the cooked quinoa cool completely.
Spread the quinoa on a flat surface to cool faster.
Chop the parsley and green onions finely.
Use a sharp knife to avoid bruising the herbs.
Mix the cooled quinoa with parsley, green onions, lemon juice, olive oil, salt, and black pepper.
Adjust the seasoning to taste before refrigerating.
Refrigerate the tabouli for at least one hour.
This allows the flavors to meld together beautifully.
Add garbanzo beans, garlic, lime juice, kosher salt, cayenne pepper, cumin, olive oil, and cilantro to a food processor.
Reserve some garbanzo bean liquid to adjust the hummus consistency.
Blend the hummus ingredients until smooth, adding reserved garbanzo bean liquid as needed.
Scrape down the sides of the processor to ensure even blending.
Spread the hummus evenly onto serving plates.
Use the back of a spoon to create a smooth surface.
Top the hummus with a serving of tabouli and garnish with sliced cucumbers.
Arrange the cucumbers around the plate for a decorative touch.
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