Houmous and tabbouleh mezze
Houmous with tahini and a bulgur, tomato and parsley tabbouleh.
Active time30 min
Cooking10 min
Total40 minResting : 10 min
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Ingredients
- 1 clove of garlic
- 2 lemons
- 40 g parsley
- 200 g tomatoes
- 120 g bulgur wheat
- 45 ml water
- 30 ml olive oil
- 300 g cooked chickpeas (drained weight)
- 40 g tahini
Preparation
Cook the bulgur wheat in a saucepan of water according to the packet instructions, for about 10 minutes. Reserve the measured 45 ml of water for the houmous. Drain and spread out in a mixing bowl to cool slightly for 10 minutes.
120 g bulgur wheat- saucepan
- colander
- mixing bowl
While the bulgur wheat is cooking, rinse and drain the chickpeas. Peel the garlic and squeeze the lemons. Blend the chickpeas, tahini, garlic, half the lemon juice and half the oil. Gradually add the 45 ml of water to achieve a soft consistency.
1 clove of garlic2 lemons45 ml water30 ml olive oil300 g cooked chickpeas (drained weight)40 g tahini- colander
- knife
- citrus juicer
- blender
Wash and dice the tomatoes. Rinse and finely chop the parsley. Mix into the slightly cooled bulgur wheat with the remaining lemon juice and oil. Serve with the houmous.
40 g parsley200 g tomatoes- knife
- mixing bowl
- spoon
Allergens
- Gluten
- Sesame
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration