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!
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.
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.