Middle Eastern

Creamy Hummus Dip

Traditional HUMMUS DIP
by Christine Hughes

I love this #hummus recipe because it’s very #traditional and #withoutcumin!


1-14.5 oz can of chickpeas (undrained)
1-14.5 oz can of chickpeas (drained, but reserve liquid and a couple of chickpeas for garnish)
1 large clove of garlic (for garlic lovers, add more to taste)
1 tsp of sea salt
1/4 cup of tahini (try to use Lebanese tahini bought at a Middle Eastern market #Mediterranean Bakery in Alexandria, VA or the Greek tahini, #Krinos , found in the grocery store)
Juice of 1 Fresh lemon (do not use lemon juice from bottle)
Extra Virgin Olive oil-Garnish


Add 1 whole can of chickpeas (undrained) in a food processor and let process for about 1 minute. Add the 2nd can of chickpeas (drained), but reserve the liquid. Process for about 30 seconds. Add tahini, salt, garlic, and lemon juice and process for about 1-2 minutes. Add very small amounts of the reserved liquid until mixture has reached the desired consistency and keep processing until creamy, about another minute. Be sure to add small amounts at a time to avoid making hummus too thin. Add more salt to taste. Once the hummus is ready, serve in a platter and sprinkle with paprika. Garnish with parsley, an olive, or a couple of chickpeas and drizzle a little extra virgin olive oil for a nice touch.
Serve with warm pita bread, pita chips, or some fresh vegetables like carrots, celery, and red bell peppers.


Tabouleh Salad

Yields 3-4 Servings

4 cups finely chopped parsley (about 2 large bunches)
3 cups chopped vine ripe tomatoes (about 5 tomatoes)
1 cup of finely diced scallion (green onion)
1 cup fine Bulgur wheat (Note: Eliminate this ingredient for Gluten-Free Tabouleh)
1/4 cup of freshly squeezed lemon juice (about 1 large lemon or 2-3 small)
1/4 cup of diced pickling or english cucumbers (Use as a substitute for wheat or if you just love cucumbers)
2 Tbsp olive oil
2 Tbsp of fresh mint
1 tsp salt or to taste
Romaine or Iceberg Lettuce for wrapping

Pick parsley and remove large stems. Place in colander and wash. Leave in Colander while water drains and parsley dries. Set aside. Use a bowl that can hold about 4 cups of liquid to soak the wheat. Place the wheat in a bowl or 4 cup measure and add water so that there is about the same amount of water on top of wheat as there is wheat. Set aside and wait for wheat to absorb the water and rise.
Dice tomatoes, green onion, and cucumbers and place in a 3.5 quart or larger bowl.
Chop parsley by hand or use a large food processor. See the pictures below for what the parsley, tomatoes, onion, and cucumbers should look like.

Diced Tomatoes

Diced scallion (green onion):

Diced cucumbers:

Add the parsley to tomato mixture and add the wheat, oil, lemon, mint, and salt. Toss the salad and serve with lettuce similar to that of a lettuce wrap. Tabouleh can keep for 2 days. Some people think it tastes better the second day! Enjoy.