Description
This Tabbouleh Hummus recipe is a refreshing Middle Eastern-inspired dish combining the zesty flavors of tabbouleh salad with creamy, smooth hummus. It features bulgur wheat soaked to tender perfection, fresh herbs, crisp vegetables, and a homemade hummus blended with chickpeas, tahini, garlic, lemon, and olive oil. Perfect as a dip, spread, or light appetizer, this recipe serves 12 and takes just 25 minutes to prepare.
Ingredients
Tabbouleh Salad
- 1/4 cup bulgur wheat
- 1 small garlic clove, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1 Roma tomato, seeded and finely chopped
- 1/4 cucumber, seeded and finely chopped
- 1 cup finely chopped curly leaf parsley
- 3 tablespoons chopped fresh mint
Hummus
- 1 can chickpeas, drained (15.5 ounces, reserve liquid from can)
- 1/3 cup liquid from chickpea can
- 2 small garlic cloves
- Juice of 1/2 lemon
- 1/4 cup tahini
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt
Instructions
- Soak Bulgur Wheat: Place the bulgur wheat in a medium bowl and cover with about 1 cup of boiling water. Let it stand for 20 minutes until the bulgur absorbs the water and softens. Then drain any excess water thoroughly.
- Prepare Hummus: In a food processor or blender, combine the drained chickpeas, reserved chickpea liquid (1/3 cup), 2 small garlic cloves, juice of half a lemon, tahini, 2 tablespoons extra virgin olive oil, ground cumin, and 1/4 teaspoon kosher salt. Blend until the mixture is smooth and creamy.
- Make Tabbouleh Salad: In a medium bowl, whisk together the minced small garlic clove, 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, and 1/4 teaspoon kosher salt. Add the drained bulgur wheat, chopped Roma tomato, chopped cucumber, finely chopped parsley, and chopped fresh mint. Toss everything together until well combined.
- Combine and Serve: In a medium bowl, gently stir together the hummus and half of the prepared tabbouleh salad. Transfer this mixture to a serving bowl and mound the remaining tabbouleh on top for a beautiful layered presentation. Serve immediately as a dip or light appetizer.
Notes
- For best texture, ensure the bulgur wheat is fully drained after soaking to avoid a watery tabbouleh.
- Adjust lemon juice and salt according to taste preference for a more vibrant or subtle flavor.
- This recipe can be served with pita bread, fresh vegetables, or as a spread in sandwiches.
- Use fresh herbs like parsley and mint for the best flavor; dried herbs will compromise the freshness of the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes (soaking time for bulgur wheat)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Middle Eastern
