Hummus, Pita Bread with Tabouleh

Love me some Lebanese this week! This mini Mediterranean spread is a great party appetizer though it's a meal in and of itself! Some hummus, Tabouleh and loads of pita is all you need to make your tummy full! Enjoy and do let me know if you try it! I use @ajab_flour and @biofoodproducts non-dairy yogurt in this dish.

HUMMUS

Ingredients

• 1 1/2 cup cooked chickpeas or 1 can chickpeas, rinsed and drained
• Juice of 2 lemons
• 1 tsp garlic, freshly minced
• 1/2 cup tahini
• 4 tbsp ice-cold water, or more as needed
• 1 tbsp extra-virgin olive oil
• 1/2 tsp salt, or to taste
• A pinch of paprika and a little drizzle of olive oil to garnish

Method

• Add lemon, garlic, tahini and ice-cold water to a food processor. Blend until creamy.
• Add chickpeas and olive oil to the food processor. Add some more ice-cold water if necessary to achieve a super creamy texture and blend.
• Add salt and mix.
• Use a spatula to pour the hummus over to a bowl. It helps create the pattern on top with a slight dip in the middle.
• Pour olive oil in the dip and sprinkle paprika around.

PITA BREAD

Ingredients

• 1 1/2 tsp yeast
• 3/4 cup warm water
• 1/4 tsp sugar
• 1 tsp salt
• 2 cups white flour
• 2 tbsp oil
• 2 tbsp non-dairy yogurt

Method

• In a bowl, mix together yeast, sugar and warm water. Let it sit for 2 minutes.
• In another bowl, add flour and salt. Then add yeast mix, oil and yogurt. Knead the dough until well combined for about 1–2 minutes and cover the bowl with a cotton cloth. Set aside to rise for an hour or until it doubles in size.
• Lightly knead the dough again with a pinch of flour and make equal size balls.
• Roll each of them out into 5–6 inch circles.
• Cook them on a skillet, turning halfway or cooking each side 1 or 2 minutes.
• Then place it on open flame and keep flipping until puffed and golden.

TABOULEH

Ingredients

• 1/2 cup bulgar (cracked wheat)
• 1 medium cucumber, diced
• 1 large tomato, diced
• 1 small onion, finely chopped
• 2 1/2 cups freshly chopped parsley
• 1/3 cup freshly chopped mint
• 1/3 cup extra-virgin olive oil
• 1 tsp salt
• 4 tbsp lemon juice, or more to taste
• 1 tsp oregano
• 1 tsp black pepper
• 2 tsp honey

Method

• Cook bulgar according to package instructions and set aside to cool.
• In a bowl, mix onion, tomato and cucumber. Season with salt and set aside for 10 minutes.
• In another bowl, mix together parsley, mint and bulgar once cool. Drain out water from the seasoned veggies and add them to the bowl.
• For the dressing, add lemon juice, olive oil, honey, salt, pepper and oregano in a bowl. Stir well to combine and add to the salad.
• Let sit for 10 minutes before serving.

Let me know when you try it!

xoxo

Zeeya J