These middle-eastern sides are great together and separately. Next time you go to a party, bring some of these along- or keep some in your own fridge. Fresh made tabouleh and hummus are absolutely toothsome! The best thing about these- fresh, healthy and easy.
- 1 c burghul (sometimes called bulghur- it’s a wheat that is bigger than couscous, ask at your food store)
- 1 big bunch parsley (about 1 1/2 c chopped)
- 1 small onion, finely sliced
- 2 spring onions
- 2 tbsp fresh mint, chopped
- 2 tomatoes, diced
- 2 cloves garlic, minced
- salt and pepper
- 1 tbsp lemon juice
- 2 tbsp olive oil
Burghul takes a little while to ‘cook’ it has to be soaked for about 45 minutes, until it goes soft. So do that first- in a bowl cover the burghul with cold water and let stand.
Mix all the other ingredients together, except the lemon juice and oil. Drain the burghul and squeeze out the excess water- add to the mix. Then add the lemon juice and oil and give the whole thing a good toss.
You can always put all the ingredients- unchopped- into a food processor and coarsly whiz the whole thing- add the burghul and you’re done.
Hummus is so tasty on crackers, chips, lettuce leaves and breads. Both these middle eastern delights will go well with our naan-style bread, but can really be eaten with anything you choose.
- 600 g (21 oz) canned chickpeas, drained, rinsed (you can use a few more or less depending on the size of can- don’t waste any)
- 3 garlic cloves, crushed
- 100ml (about 6 tbsp) olive oil
- 2 tbsp tahini paste
- 1 tsp ground cumin
- 1 tsp paprika
- juice of 1 lemon
Place all these ingredients in a food processor or blender and combine. Hummus should be a thick paste, so add a little water until the consistency is right.
Recipes eatpress’ ownTags: chickpeas, fast and easy hummus, hummus recipe, middle eastern recipes, parsley and burghul salad, tabouleh recipe