For the Hummus:
1 can chickpeas (19oz.) - reserve most of the liquid
1 tbsp. olive oil
2 tsp. tahini
1 to 2 tsp. lemon juice
1/4 tsp. salt
Dash of cumin
Add all of the ingredients to your food processor (or blender).
Pulse until smooth, adding any other ingredients to taste.
For the Rice Bowls:
1 cup rice, cooked according to package directions
1 cup broccoli, cut into medium-sized florets
2/3 cup white onion, sliced
1 tbsp. sesame oil (or olive oil)
1 tsp. lime juice
1/2 tsp. garlic powder
1/4 tsp. + dash of salt
Dash of cayenne pepper
Total Cook Time: 20 to 30 minutes.
Instructions:1. Cook the rice and set it aside.
2. Add the sesame oil, sliced onion, 1/4 tsp. salt, and garlic powder to a medium skillet. Cook on medium heat for about 10 minutes.
3. Stir the broccoli into the skillet with the onions, and add the lime juice and the dash of salt and cayenne. Cook for another 5 minutes or so on medium heat. If you'd like your veggies to be charred, turn the heat up after the 5 minutes, and cook them on medium-high to high heat for another 3 minutes (or until charred).
5. Serve the veggies and hummus on top of the rice.