Tabbouleh & Hummus

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Okay, snickerdoodles not what you wanted to start your 2013 resolutions off properly?

Well, don’t worry! I’ve got healthy stuff too!! Delicious, healthy stuff.

I grew up eating Lebanese food on special occasions. Mostly family gatherings, especially Easter. Grandma prepared most of it when I was younger. My cousins and I would sneak into the fridge at night during family reunions to steal the fatayers! We’d sneak a few, thinking we’d be satisfied, and then go back for secret seconds. I loved almost everything grandma made, but tabbouleh was never my favorite. Probably because it’s chock full of parsley and I’m not really a huge fan. But it’s been growing on me in the last few years and now I love it. Well curly leaf more than flat. Especially drenched in lemon juice. Probably thanks to Stephen… who adores Middle Eastern & Mediterranean cuisines. He loves when we make tabbouleh, hummus, pita, grape leaves, or fatayer. And any chance we get to eat it somewhere else. He once “confessed” he loved me because I could make such good Lebanese food. I was flattered!

Tabbouleh & Hummus are an especially great combination. They’re both quick & simple and require no cooking (if using canned beans). They’re also an extremely healthy combo. Chickpeas are full of protein, fiber, Manganese and Iron. While parsley is an excellent source of antioxidants as well as Vitamin C, Vitamin A, Vitamin K, Calcium, Folate, Potassium and even Iron. Most importantly, they’re delicious together – the flavors and textures are perfectly complementary.

So go ahead, indulge. In fresh, wonderful food that you can feel good about.

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Tabbouleh

2 bunches curly leaf parsley
1/2 cup bulgur
1 large cucumber
1/2 small red onion
juice of 2 lemons
several tablespoons olive oil
1/4 tsp cinnamon
salt, to taste
chopped mint, optional

Chop parsley finely. Chop mint finely if using (between a couple tablespoons & 1/4 cup).
You can use the food processor if you want, but that’s one more thing to clean!
Peel cucumber, seed & dice. Finely dice red onion.
Add the bulgur wheat to a small saucepan with 1 cup of water. Bring to a boil, stir & remove from heat. Let sit for at least 15 minutes or until water is absorbed.
Combine the parsley, bulgur, cucumber, and onion.
Pour olive oil & lemon juice on top & stir thoroughly.
Refrigerate & nom!

Hummus

1 can chickpeas
2 tbsp tahini
2 tbsp olive oil
juice of 1/2 a lemon (or more)
1/4 tsp salt

This one is easy. Add all ingredients to food processor & blend until completely smooth!
Top with paprika, sumac, or zaatar, and olive oil. Or nothing. However you like it.
Many of my family members prefer it drenched in olive oil.
Refrigerate & nom!

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