Everyone’s favourite dip, (hummus), is perfectly complemented by the addition of homemade tabbouleh, toasted pita bread and fresh olives. Swap out your traditional cheese platter for this mouth-watering Mediterranean alternative.
1 - For the hummus: Combine the garlic, chickpeas, tahini, and extra-virgin olive oil in a food processor.
2 - Blend on high until mostly smooth, adding a little hot water through the pouring spout to thin out the consistency if desired.
3 - Add lemon juice, salt, and pepper to taste, blending in between additions. Spoon into a bowl, cover, and chill until ready to serve.
4 - For the tabbouleh: Place the bulgur wheat in a large heatproof bowl. Coat the bulgur wheat in half of the olive oil before pouring over the boiling water.
5 - Cover the bowl tightly with clingfilm and let it stand for 10 minutes.
6 - Drain the bulgur wheat through a sieve, pressing on it to remove any excess water.
7 - Transfer to a large mixing bowl and toss with the tomato. Add the rest of the olive oil, the lemon juice and the chopped herbs, stirring well. Season to taste with salt and pepper.
8 - To serve: Toast the pitta bread on a preheated barbecue, in a griddle pan, or under a hot grill. Serve alongside the hummus, tabbouleh, and olives.
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- 1 clove garlic, minced
- 600 g | 2 1/2 cups canned chickpeas, drained
- 3 tbsp tahini
- 3 tbsp extra-virgin olive oil
- 1/2 lemon, juiced
- Freshly ground black pepper
- 200 g | 1 1/4 cups fine bulgur wheat
- 100 ml olive oil
- 250 ml boiling water
- 2 vine tomatoes, cored, seeded, and diced
- 1 lemon, juiced
- 1 small bunch coriander, finely chopped
- 1 small bunch mint, finely chopped
- 1 large bunch flat-leaf parsley, roughly chopped
- Green olives
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