Mediterranean Quinoa Bowls With Hemp Heart Hummus

• 1- 1/2 cup Canned Chickpeas (drained)
• 4 Tablespoons Hemp Hearts
• 1 Tablespoon Olive Oil
• 2 cloves Garlic
• 13 cups Lemon Juice
• 2 Tablespoons Tahini
• 1/2 teaspoons Salt
• 1- 1/2 cup Cooked Quinoa, Tossed With A Bit Of Olive Oil And Lemon Juice And Seasoned With Salt And Pepper
• 2 Tablespoons Flat-leaf Parsley, Chopped
• 1/4 cups Pitted Kalamata Olives
• 1/4 cups Diced Tomato
• 1/4 cups Cucumber, Thinly Sliced
• 1/4 cups Roasted Pepper, Thinly Sliced
• 2 Tablespoons Preserved Lemon, Thinly Sliced
• 2 Tablespoons Hemp Heart Hummus

1. Add chickpeas, hemp hearts, olive oil, garlic, lemon juice, tahini and salt to a food processor and begin to process; add a bit of water if necessary to achieve a smooth puree.
2. Taste and adjust the seasoning if necessary.
3. Serve drizzled with additional olive oil and sprinkled with hemps seeds, or use as an accompaniment to the Mediterranean Quinoa Bowls.
4. For the quinoa bowls, toss quinoa with chopped parsley and divide evenly amongst bowls.
5. Arrange each bowl with olives, tomato, cucumber, pepper and preserved lemon.
6. Top each bowl with a scoop of the hemp heart hummus.

chickpeas, hearts, olive oil, garlic, lemon juice, tahini, salt, quinoa, parsley, olives, tomato, cucumber, pepper, lemon

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/mediterranean-quinoa-bowls-with-hemp-heart-hummus/ (may not work)