Super Recipe
Hummus, baba ganoush, tabbouleh, and falafel topped with tahini sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hummus
Baba Ganoush
Tabbouleh
Falafel
Tahini Sauce
Method
Hummus
- 1
Prepare the Ingredients
Rinse and drain the cooked chickpeas. Peel and mash the garlic clove.
- 2
- 3
Adjust Consistency
Add water 1 tablespoon at a time, blending until desired consistency is reached.
Baba Ganoush
- 4
Roast the Eggplant
Preheat the oven to 400°F (200°C). Prick the eggplant with a fork and roast for about 30-40 minutes until soft.
- 5
Prepare the Ingredients
Once the eggplant is cool, scoop out the flesh and place it in a food processor. Peel and mash the garlic clove.
- 6
Blend
Add tahini, lemon juice, olive oil, salt, and smoked paprika to the eggplant. Blend until smooth.
Tabbouleh
- 7
Prepare Bulgur
In a bowl, add bulgur wheat and pour boiling water over it. Cover with plastic wrap and let it sit for 30 minutes.
- 8
Falafel
- 9
Soak Chickpeas
Soak dried chickpeas in water overnight. Drain and rinse before using.
- 10
Blend Ingredients
In a food processor, combine soaked chickpeas, onion, garlic, parsley, cumin, coriander, baking powder, and salt. Blend until coarse.
- 11
Shape and Fry
Form the mixture into small balls or patties. Heat oil in a deep pan and fry falafel until golden brown.
