Hummus Quinoa Tabbouleh Layered Dip

Hummus
2 - 14 ounce can garbanzo beans (chick peas), drained
1/3 cup tahini
1/2 cup lemon juice
1 teaspoon salt
2 garlic cloves
4 tablespoons olive oil
1 tablespoon paprika
1/2 tablespoon cumin

Place half of this mixture in food processor (I couldn't get  it all to fit in mine at one time). Blend until smooth. Do your second batch. Smooth out into large casserole dish, and set aside.

Quinoa Tabbouleh
2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 lemon, juiced
1 cup chopped tomatoes
1 cucumber, chopped small
1 bunch green onions, chopped

In sauce pan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool.

In large bowl, combine olive oil, lemon juice, tomatoes, cucumber, and green onions. Stir in quinoa.

Pour on top of hummus.

Mix together 2 cups of Greek yogurt and 1/2 lemon juice. Dollop around the top of your dip. This is great served with pita bread, any colored bell peppers, cucumbers and celery.

This turned out so lite and refreshing. I will be making this again.

Be Sweet and Stay Sweet!