The Amma Kitchen…
The hummus and the tabbouleh are both great for those really hot days when you don't feel like cooking.
Get the bulgar wheat soaking, the vegetables prepped and the humus made, Go take a nice shower and when you come out, dinner or lunch will need only a few minutes to finish.
They can be used independently of each other too.
3 tablespoons yogurt (fat free)
1 tablespoon lemon juice
1 tablespoon lemon zest (optional)
2 tablespoons tahini
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
2 garlic cloves minced
15 oz can of chickpea drained (reserve liquid)
1/4 cup reserved liquid
1/4 cup olive oil (more if needed for taste)
serves 6 and is super easy to make.
Combine yogurt through olive oil in a food processor or blender and puree until smooth. Adjust consistency with olive oil or more chickpea liquid. Should have chocolate pudding consistency.
Serve with tabbouleh on the side for a nice vegetarian meal. Good for picnics.
zest if both lemons (for a more lemony taste)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 small clove garlic, minced finely
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper
Place bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and half of the salt. Stir, and let cool completely to for 1 hour.
Mix scallions, mint, parsley, cucumber, tomatoes, rest of the salt, and pepper; well. Add to cooled bulgur check seasoning. Serve at room temp or cover and refrigerate. The flavor will improve if the tabbouleh sits in the refrigerator for a few hours.
very easy and fast to make.