Hommous & Tabbouli Recipe

Prepare and puree

Rinse and drain the canned chickpeas. Reserve a few whole chickpeas for garnish if desired. In a food processor add chickpeas, tahini, lemon juice, garlic, cumin and kosher salt. Pulse to combine.

While running the processor, drizzle in the 2 tbs olive oil and then add cold water, 1 tablespoon at a time, until the mixture becomes smooth and creamy (about 1–2 minutes). Scrape down the sides and process again to ensure a velvety texture. Taste and adjust salt, lemon or garlic as needed.

Transfer hummus to a bowl, smooth the top, drizzle with 1 tsp olive oil and sprinkle smoked paprika and reserved chickpeas for garnish. Set aside at room temperature while preparing tabbouli (or refrigerate up to 1 day).

Soak bulgur

Place the fine bulgur in a small bowl and pour 3/4 cup boiling water over it. Cover and let sit for 10–12 minutes until the bulgur is tender and has absorbed the water. If any liquid remains, drain excess; fluff with a fork and cool slightly.

Chop herbs and veg

While bulgur is soaking, very finely chop the parsley and mint. Finely dice the tomato (remove seeds if watery) and cucumber, and thinly slice the green onions.

Combine cooled bulgur, parsley, mint, tomato, cucumber and green onions in a mixing bowl. Add 3 tbs lemon juice, 2 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss thoroughly to combine. Taste and adjust lemon, oil or salt. Let sit 5–10 minutes to allow flavors to marry.

Prepare bread

If using pita, warm lightly in a dry skillet or oven so they are pliable. If using baguette slices, toast briefly until just golden.

Spread about 3–4 tablespoons of the prepared hummus inside each pita or on each baguette slice, pressing to create a creamy base.

Layer 1/2 cup of baby spinach or mixed greens over the hummus, then mound about 1/3–1/2 cup of tabbouli on top of the greens per sandwich. Add roasted red pepper halves and a sprinkle of crumbled feta if using.

Press gently, cut sandwiches in half if desired, and serve immediately. Leftover hummus and tabbouli keep well refrigerated (hummus 4–5 days, tabbouli 2–3 days).