Hummus & Tabbouli Recipe
Tabbouli salad served in pita bread with Hummus spread
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Ingredients
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Hummus
Tabbouleh
Assembly
Method
Hummus
- 1
Prepare the Chickpeas
Rinse and drain the canned chickpeas. Set aside a few whole chickpeas for garnish if desired.
- 2
Blend the Ingredients
In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, salt, water, and cumin powder. Blend until smooth and creamy. If the mixture is too thick, add a little more water, one tablespoon at a time.
- 3
Taste and Adjust
Taste the hummus and adjust the salt and lemon juice as per your preference. Blend again to combine.
Tabbouleh
- 4
- 5
Mix the Salad
In a large mixing bowl, combine the soaked bulgur, chopped parsley, chopped mint, diced tomato, diced cucumber, lemon juice, olive oil, and salt. Stir well to combine all ingredients.
- 6
Chill
Let the tabbouleh sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Assembly
- 7
Prepare the Pita
Cut the pita bread in half to create pockets. If desired, lightly toast the pita for a few minutes.
- 8
Fill the Pita
Spread a generous amount of hummus inside each pita pocket. Then, fill with the tabbouleh salad. Garnish with reserved whole chickpeas if desired.
- 9
Serve
Serve immediately while the pita is fresh and warm.
