Hummus

A nutritious and tasty dip or filling for pitas.

main ingredients:
1 can chickpeas
1/2 cup tahini (sesame seed butter)
3 TBSP lemon juice
1 tsp salt
2 cloves garlic

topping:
3 tsp olive oil
1/8 tsp paprika
1 tsp minced fresh parsley

Blend main ingredients in a food processor until smooth.
Place in a serving bowl, pour olive oil over the top and sprinkle paprika and parsley on top.

Tabbouleh

1 cup bulgur (cracked wheat)
3 tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
3 green onions, chopped
3 cloves garlic, minced
1 cup chopped fresh parsley
1/3 cup fresh mint leaves
2 teaspoons salt
1/2 cup lemon juice
2/3 cup olive oil

Place bulgur in bowl with 2 cups boiling water. Soak for 30 minutes, then drain and press excess water out of the moist bulgur.
In a large bowl, combine the all ingredients and refrigerate for 4 hours before serving. Toss before serving.

Spanish Quinoa

Basically Spanish Rice using Quinoa, which offers higher fiber and protein.

1/2 cup chopped onion
1/2 cup green pepper
1 clove garlic
1 Tbsp oil
1 28oz can diced tomatoes
3/4 cup quinoa (rinsed)
1 tsp sugar
1 tsp chili powder
1/8 tsp pepper
dash of tabasco

Saute onion, green pepper and garlic in the oil on medium heat until tender.
Stir in tomatoes (and the juice), quinoa, rice, sugar, chili powder, pepper,
tabasco, and 1 cup of water. Bring to a boil then cover an simmer on low-medium
heat for about 25 minutes or until most of the liquid is absorbed.