This tabbouleh and hummus recipe is the vegan dream – a Mediterranean salad paired with a luxurious hummus and a few pieces of warmed pitta... can you get much better than that? The rich creaminess of this hummus is achieved with a perfect blend of high quality tahini and extra virgin olive oil. So, enjoy a feeling of indulgence, with the knowledge that you're treating your body with kindness.
These dishes are easy on the eye, very easy on the tastebuds and also super healthy! The tabbouleh is packed with zesty, crunchy flavour which goes perfectly with hummus and pita for a lunchtime snack or alternatively, serve it as a side with some grilled chicken or a veggie alternative.
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For the hummus:
- 400 g | 14 oz | 2 cups dried chickpeas
- 1½ tsp bicarbonate of soda
- 5 heaped tbsp tahini (as high quality as you can afford)
- 1 lemon, juiced
- 1 garlic clove, crushed
- Pinch of salt
- Extra virgin olive oil, to garnish
- Zaatar, to taste
- Pita bread, to serve
For the tabbouleh:
- 100 g | 3½ oz | ½ cup giant bulgur wheat
- 4 bunches fresh flat-leaf parsley, finely sliced
- 1 bunch mint, finely chopped
- 2 medium tomatoes, finely chopped
- 1 cucumber, chopped
- 125 ml | 4 fl oz | ½ cup freshly squeezed lemon juice
- 4 tbsp extra virgin olive oil
- Salt and pepper, to taste
For the hummus:
1. Wash the chickpeas thoroughly and leave in a bowl with double the volume of cold water. Add 1 tsp of bicarbonate of soda, stir and leave to soak for 10 hours or overnight.
2. Drain the chickpeas and rinse them again with cold water.
3. Fill a large saucepan with water and add the chickpeas and ½ teaspoon of bicarbonate of soda. Place on high heat and bring to the boil. Once boiling, cover the saucepan and let simmer for about 1 hour. Check regularly and remove any white foam.
4. To check if the chickpeas are cooked, crush one between your fingers. If it feels soft and smooth, then they are ready.
5. Once ready, stir briskly to loosen the skins and remove any that come off.
6. Drain the chickpeas and reserve some of the cooking water. Then, rinse thoroughly.
7. Place the chickpeas in a food blender and blitz for about 1 minute. Add the tahini, lemon juice, garlic and salt, then blitz again. Scrape the sides as necessary and continue blitzing until the mixture is creamy and smooth. If the mixture is too thick, add 1 tbsp of chickpea cooking water at a time, until the consistency is correct.
8. Arrange in a bowl, drizzle with extra virgin olive oil and sprinkle with zataar. Serve with a side of pita bread.
For the tabbouleh:
1. Place the bulgur wheat in a bowl and cover with about 2½cm | 1" of water. Let sit for 30 minutes, until it has doubled in size.
2. Meanwhile, rinse the parsley in cold water and pat dry. Remove the stems, finely slice and place in a large mixing bowl.
3. Chop the mint, tomatoes and cucumber, and add them to the mixing bowl.
4. Drain the bulgur, gently squeezing out any excess water, and add it to the mixing bowl.
5. Dress with lemon juice, olive oil, salt and pepper and mix thoroughly. Adjust seasoning to taste.
From Being Vegan | £12.99 on My Favourite Magazines
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