Sunday, September 11, 2011

Hummus and Tabbouleh

This was a lunch I made with Sarah. We made everything in the style she was used to when she lived in Jerusalem. I had my hummus on whole wheat pita with sliced fresh cucumber and tabbouleh on the side, she had hers on white pita with homemade dill pickles (Renee's recipe) and tabbouleh

1 can chick peas
about 3 tablespoons Tahini
3 cloves of garlic
3 tablespoons lemon jiuce
salt & pepper

 Tabouli (our version is heavy on the parsley and light on the Bulgar)
1 large bunch of parsley
2-3 chopped plum tomatoes
about 1/2 cup cooked bulghur
juice of one lemon (more to taste)

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