Tabbouleh Hummus
Here, I’ve made homemade batches of both hummus and tabbouleh, and them stirred some of the tabbouleh into the hummus so that every bite has that fresh herb flavor I love.
Ingredients
For the Tabbouleh:
- ¼ cup bulgur wheat
- 1 small garlic clove minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- ¼ teaspoon kosher salt
- 1 Roma tomato seeded and finely chopped
- ¼ cucumber seeded and finely chopped
- 1 cup finely chopped curly leaf parsley
- 3 tablespoons chopped fresh mint
For the Hummus:
- 1 can chickpeas, drained 15.5 ounces (reserve liquid from can)
- ⅓ cup liquid from chickpea can
- 2 small garlic cloves
- Juice of 1/2 lemon
- ¼ cup tahini
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon ground cumin
- ¼ teaspoon kosher salt
Instructions
- Place bulgur wheat in medium bowl; cover with about 1 cup of boiling water. Let stand 20 minutes, then drain.
- Meanwhile, make Hummus: In food process or blender, puree all ingredients until smooth.
- Make Tabbouleh: In medium bowl, whisk together garlic, olive oil, lemon juice and salt. Add remaining ingredients, including bulgur; toss to combine.
- In medium bowl, stir together Hummus and 1/2 of Tabbouleh. Transfer to serving bowl; mound remaining Tabbouleh on top.
Calories: 131kcal, Carbohydrates: 10g, Protein: 3g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Sodium: 208mg, Potassium: 151mg, Fiber: 3g, Sugar: 0.3g, Vitamin A: 532IU, Vitamin C: 9mg, Calcium: 35mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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