Mediterranean Hummus Bowl {Vegan Freindly}

feelgoodfoodie.net

Katie Vazquez

subheading: For the Hummus:

15 ounce can chickpeas

3 tablespoons lemon juice

2 tablespoons tahini

1 to 2 garlic cloves

½ teaspoon salt

2 to 3 ice cubes

subheading: For Assembly:

1 cup cooked quinoa

2 cups baby spinach

½ red onion sliced

½ pint Cherry tomatoes quartered

½ English cucumbers sliced

1 cup can chickpeas

½ cup olives pitted

Chopped parsley for serving

Extra virgin olive oil for serving

Directions at feelgoodfoodie.net

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