Description

This vibrant Tabbouleh Hummus offers a delightful fusion of creamy, smooth chickpea dip with the fresh, zesty flavors of a classic tabbouleh salad. The base is a rich, velvety hummus, prepared by blending chickpeas with tahini, lemon juice, and garlic, creating a savory and earthy foundation. It is generously crowned with a bright, herbaceous topping of finely chopped fresh parsley, ripe tomatoes, and a hint of mint, all lightly dressed with olive oil and lemon. The combination delivers a refreshing contrast of textures and a harmonious balance of tangy, savory, and herbaceous notes, perfect for a light meal or appetizer.

Ingredients

Scale

*For the Hummus:*
1 (15-ounce) can chickpeas, drained and rinsed (reserve 2 tablespoons aquafaba)
1/4 cup tahini
1/4 cup fresh lemon juice
2 cloves garlic, minced
2 tablespoons extra virgin olive oil, plus more for drizzling
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons cold water or reserved aquafaba
*For the Tabbouleh Topping:*
1/4 cup fine bulgur wheat
1/4 cup hot water
1 cup finely chopped fresh parsley
1/4 cup finely chopped fresh mint
1 cup diced ripe tomatoes
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
Pinch of black pepper

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Instructions

**Prepare the Bulgur:** In a small bowl, combine the fine bulgur wheat with 1/4 cup hot water. Let it sit for 10-15 minutes, or until the water is absorbed and the bulgur is tender. Fluff with a fork.
**Make the Hummus:** In a food processor, combine the drained chickpeas, tahini, lemon juice, minced garlic, 2 tablespoons olive oil, cumin, and salt. Process until smooth, scraping down the sides as needed.
**Adjust Consistency:** With the food processor running, slowly add the cold water or reserved aquafaba, one tablespoon at a time, until the hummus reaches your desired creamy consistency. Taste and adjust seasoning if necessary.
**Prepare the Tabbouleh Topping:** In a medium bowl, combine the fluffed bulgur, chopped parsley, chopped mint, and diced tomatoes.
**Dress the Tabbouleh:** Drizzle the tabbouleh mixture with 2 tablespoons fresh lemon juice and 2 tablespoons extra virgin olive oil. Season with 1/4 teaspoon salt and a pinch of black pepper. Toss gently to combine.
**Assemble and Serve:** Spread the prepared hummus onto a serving dish, creating a slight well in the center. Spoon the tabbouleh topping generously over the hummus. Drizzle with a little extra virgin olive oil before serving.

Notes

* For an extra smooth hummus, remove the skins from the chickpeas before blending.

* Always use fresh, high-quality tahini for the best flavor in your hummus.

* Adjust the amount of lemon juice and garlic in both the hummus and tabbouleh to suit your personal preference.

* This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 25 minutes
Cook Time: 0 minutes

Nutrition

Calories: 210
Fat: 12g
Carbohydrates: 22g
Protein: 7g