Hummus Plus Recipe
Large portion of hummus, 3 falafel with tahini, and a side of tabbouleh
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Ingredients
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Hummus
Falafel
Tahini Sauce
Tabbouleh
Method
Hummus
- 1
Prepare the Chickpeas
Drain and rinse the canned chickpeas thoroughly, then set aside.
- 2
Blend the Hummus
In a food processor, combine the chickpeas, tahini, garlic, lemon juice, olive oil, ground cumin, and salt. Process until smooth.
- 3
Adjust Consistency
With the processor running, add water gradually until the desired consistency is reached. Taste and adjust seasoning if necessary.
Falafel
- 4
Soak the Chickpeas
Soak the dried chickpeas in water overnight or for at least 8 hours. Drain and rinse.
- 5
Prepare Falafel Mixture
In a food processor, combine soaked chickpeas, onion, garlic, parsley, cumin, coriander, baking powder, and salt. Process until a coarse mixture forms.
- 6
Form Falafel Balls
Shape the mixture into small balls or patties, about 1-2 inches in diameter.
- 7
Fry the Falafel
Heat oil in a deep pan over medium heat. Fry the falafel in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Tahini Sauce
- 8
Combine Ingredients
In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and salt until smooth. Adjust consistency with more water if necessary.
Tabbouleh
- 9
Prepare Bulgur
Place bulgur wheat in a large bowl and pour boiling water over it. Cover and let sit for about 15-20 minutes until tender.
- 10
Mix Tabbouleh Ingredients
Add parsley, diced tomato, diced cucumber, mint leaves, lemon juice, olive oil, and salt to the bulgur. Mix well to combine.
- 11
Chill and Serve
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
