Tabbouleh and Hummus Platter

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Tabbouleh and Hummus Platter

We love to entertain and I love to make a tabbouleh and hummus platter.  I usually put a little aside and for lunch I take a large romaine lettuce leaf add a few slices of thinly sliced turkey breast then a heaping on hummus and tabbouleh.  So delicious!


  • 1 1/4 cup bulger
  • 1/2 cup extra-virgin olive oil
  • 3 roma tomatoes, seeded and chopped
  • 2 cloves garlic, minced
  • 1 cup fresh parsley, chopped
  • 1/3 cup fresh mint, chopped
  • 1 fresh lemon, zested and juiced
  • 2 teaspoons kosher salt
  • ------Hummus------
  • 2 cans chickpeas, rinsed and drained
  • 1/2 cup tahini (sesame paste)
  • 2 cloves garlic, peeled and rough chopped
  • 2 lemons, juiced
  • 1 1/4 teaspoon kohser salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup plus more extra-virgin olive oil


  1. To make the tabbouleh place the bulger in a bowl and pour about 2 cups of boiling water over then cover with a towel for about 30 minutes.   Drain or press water from bulger.  

    In a mixing bowl add the bulger and add in extra-virgin oil and stir together.  Add in tomatoes, garlic, parsley, milnt, lemon zest, lemon juice and salt.  Stir together and refrigerator covered for 1 hour.  Drizzle a little more oil before serving.

  2. For the Hummus place the drained and rinsed chickepeas in your food processor. Add in tahini, garlic, lemon juice, salt and pepper.  Add in about 1 tablespoon of water and pulse a few times.  Drizzle in extra-virgin olive oil.  Process until desired thickness.  If too thick add a little more water.  Drizzle with extra-virgin olive oil before serving.  

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