Hummus and Tabouli


  • Can of garbonzo beans
  • 2-3 tablespoons Olive Oil
  • 1 clove of fresh garlic, crushed (if desired)
  • 1 teaspoon cumin
  • Salt to taste (optional)
  • 2-3 tablespoons of tahini (like peanut butter made from sesame seeds)
  1. Drain garbonzo beans and reserve liquid.
  2. Put drained beans into a blender with olive oil
  3. Peel clove of garlic and crush with side of knife, bottom of heavy drinking glass, etc. You could also chop. Place in blender
  4. Put cumin in DRY skillet (no oil, etc) on high for about 1 minute. You want to toast it, but it is very quick. Just stir or jiggle pan until you can start to smell it. Then take off the heat and place cumin in blender.
  5. Add tahini
  6. Turn on blender. If the blades don’t turn, add back just enough of the reserved liquid until it starts to turn. You may end up adding it all back. Depends on the can.
  7. When it’s all smooth you are done.


  • I don’t measure the olive oil or the tahini. I just mix and taste until I get it right.
  • This is great with pita bread and tabouli


  • 1 cup of Bulgar wheat
  • 1 cup of hot/boiling water
  • Bunch of parsley, chopped
  • Cucumber, seeded and chopped
  • Tomato diced
  • 1 tablespoon Olive Oil
  • 1 tablespoon Lemon Juice
  • Salt to taste (optional)
  1. Take dry bulgar wheat and mix with hot water. Cover and let sit for 30 minutes.
  2. Mix remaining ingredients and add to bulgar wheat when it has finished sitting. Salt to taste if you’d like.


  • This recipe is also something I don’t really measure. Some people like more lemon juice or parsley, etc. Just taste as you go to figure out what you like best.

Posted in , , on April 2, 2010
Recipe entered by: Kevin

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