Hummus & Mint-tabbouleh Recipe

Prepare chickpeas (if using dried)

If using dried chickpeas: rinse 1 cup dried chickpeas. Place in a bowl, cover with plenty of cold water and stir in 1/2 tsp baking soda. Soak 8–12 hours or overnight. Drain, rinse, then transfer to a pot, cover with fresh water by 2 inches, add 1/4 tsp baking soda, bring to a boil, then simmer until very tender (45–60 minutes). Reserve 1/4–1/2 cup cooking liquid, then drain. If using canned chickpeas, drain and rinse; measure to equal about 1 cup cooked.

Peel skins (optional but extra creamy)

For ultra-smooth hummus, pinch each chickpea between thumb and forefinger to pop the skin off. This step is optional; expect slightly less silky texture if you skip it.

Blend hummus

In a food processor, combine the cooked (or canned) chickpeas, 1/2 cup tahini, 1/4 cup fresh lemon juice, 2 garlic cloves, 1/2 tsp ground cumin and 1 tsp salt. Pulse until the mixture is coarse, then stream in 2 tbs olive oil and 1/4 cup cold water or reserved chickpea liquid while processing. Scrape down the sides and process until completely smooth, 2–4 minutes. If needed, add up to 2–4 tbs additional water or chickpea liquid, 1 tbs at a time, to reach a creamy spreadable consistency. Taste and adjust salt, lemon, or garlic.

Serve hummus

Transfer hummus to a shallow serving bowl, use the back of a spoon to create a shallow well. Drizzle 1 tbs olive oil over the top and sprinkle 1/2 tsp smoked paprika. Keep covered at room temperature while you finish the tabbouleh or refrigerate if making ahead.

Soak bulgur

Place 1/2 cup fine bulgur in a small bowl and pour 3/4 cup boiling water over it. Cover and let sit 10–12 minutes until tender but not mushy. Drain any excess water, pressing gently with a spoon or squeeze in a fine-mesh sieve. Allow to cool to room temperature.

Prepare herbs and vegetables

While bulgur soaks, finely chop parsley and mint (remove thick stems), very finely dice tomatoes and cucumber, and thinly slice green onions. Place all in a large mixing bowl.

Combine and dress

Add the cooled, drained bulgur to the herb-vegetable bowl. Add 1/4 cup fresh lemon juice, 2 tbs extra-virgin olive oil, 3/4 tsp salt and 1/4 tsp freshly ground black pepper. Toss thoroughly to combine. Taste and adjust lemon, oil or salt. Let rest 10–15 minutes for flavors to marry; tabbouleh can be chilled for up to 2 hours before serving.

Warm 4 pita or flatbreads briefly in a 350°F (175°C) oven for 3–5 minutes or over a gas flame until pliable. Spoon a generous portion of hummus onto a platter, mound some mint-tabbouleh alongside or in the center, drizzle a little extra olive oil, and serve with warm bread and lemon wedges.