Hummus
Put a container of cooked chickpeas, 5-6 tablespoons of extra virgin olive oil, 3 cloves of garlic, the juice of a lemon, a generous tablespoon of tahini and a pinch of salt in the blender.
Beat until smooth. Add salt and paprika to taste.
Serve drizzled with a dash of extra virgin olive oil and a little more paprika, accompanied by the crudités.
Quinoa Salad
Prepare the quinoa according to the directions on the packet (it sometimes depends on the brand). Half a cup of quinoa will be enough for one person.
Drain and leave to cool in the fridge. In the meantime, chop a tomato and an avocado. Mix well with the quinoa.
For the dressing, mix the juice of a lemon, a spoonful of mustard and another of extra virgin olive oil in a glass. Dress and serve well chilled.
|
|
|
