Super Hummus Recipe
Baba ganoush, tabbouleh, and falafel topped with tahini sauce
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Ingredients
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Hummus Base
Baba Ganoush
Tabbouleh
Falafel
Tahini Sauce
Method
Hummus Base
- 1
Baba Ganoush
- 2
Roast the Eggplant
Preheat your oven to 400°F (200°C). Poke the eggplant with a fork several times, then place it on a baking sheet and roast for 25-30 minutes until soft.
- 3
Blend the Baba Ganoush
Allow the eggplant to cool, then scoop out the flesh into a food processor. Add tahini, lemon juice, garlic, olive oil, salt, and smoked paprika. Blend until smooth.
Tabbouleh
- 4
Prepare the Bulgar
Soak bulgar wheat in water for about 30 minutes until softened. Drain and set aside.
- 5
Mix the Tabbouleh
In a large bowl, combine chopped parsley, mint, tomatoes, cucumber, soaked bulgar, lemon juice, olive oil, and salt. Mix well and adjust seasoning if necessary.
Falafel
- 6
Soak the Chickpeas
Soak dried chickpeas in water overnight or for at least 8 hours.
- 7
Make the Falafel Mixture
In a food processor, combine soaked chickpeas, onion, garlic, parsley, cumin, coriander, salt, baking powder, and flour. Blend until a coarse mixture forms.
- 8
Shape and Fry the Falafel
Shape the mixture into balls or patties. Heat oil in a deep pan over medium heat. Fry falafel until golden brown, about 3-4 minutes per side. Drain on paper towels.
Tahini Sauce
- 9
Make the Tahini Sauce
In a small bowl, whisk together tahini, lemon juice, minced garlic, and water. Adjust consistency with more water if necessary, and season with salt to taste.
