Thursday, May 26, 2011

How to:: {Hummus & Tabouli}

Mmmm... Tuesday night's family feast was delicious!

Unfortunately it was mostly eaten before I thought about taking photos, however, I took a picture of my 'leftover plate' at lunch yesterday in between Miss Daisy's demands for 'more, more!'

Both of these are super easy to make if you have an electric mixer. You could do the tabouli by hand and I used to do the hummus in my blender, so don't despair if you don't have an electric mixer! There are lots of options! 


Here's how to make yummy hummus, this recipe has been tweaked a little from the recipe in {donna hay | modern classics book 1} We tend to add a little extra garlic and cumin (as detailed in my recipe below)

process 400g drained canned chickpeas, 3 tablespoons tahini, 3 tablespoons lemon juice, 1/4 cup water, 2 tsp cumin, 2 gloves garlic, sea salt and cracked pepper in a food processor until combined. With the motor running, gradually pour in 2 tablespoons olive oil, processing until just smooth. Serve with tabouli.
Makes 1 3/4 cups.



I noticed that most tabouli recipes I've seen have the same ingredients and even the same proportions of each ingredient. This one is straight off the packet of Bourghal and is typical of what you'd find online and in recipe books. The only change is, I have found scraping the seeds from the tomato before processing helps to keep the mix from becoming too wet (I forgot to do that this time.)

Soak 1 cup *bourghal in 2-3 cups water for 1 hour. 
In food processor combine 4 shallots, 2 tomatoes (seeded), 1 cup mint, 1 1/2 cups parsley, 1 Tbsp olive oil, 2 Tbsp lemon juice.
Strain the bourghal and stir through the processed ingredients. Add mixture of oil and lemon. Stir, season to taste and enjoy!


*Bourghal is a cracked wheat product popular in middle eastern dishes. It is usually in the health food aisle at grocery stores or available in your health food shop. It is high in dietary fibre.

We served the hummus and tabouli with a salad of spinach leaves, cherry tomatoes, cucumber and Australian fetta; as well as lamb and wholemeal lebanese bread. Yum!

Yesterday we had Cuban Chicken in the slow cooker and it was GREAT! We're using the leftovers to make some yummy Enchilada's tonight. A slight change of plans but we still had salad/lamb leftovers for lunches so opted to use the Cuban Chicken for another dinner! Easy!

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