This amazing recipe was found at Lori | Foxes Love Lemons

Ingredients

For the Tabbouleh:

  • 1/4 cup bulgur wheat
  • 1 small garlic clove, minced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1 Roma tomato, seeded and finely chopped
  • 1/4 cucumber, seeded and finely chopped
  • 1 cup finely chopped curly leaf parsley
  • 3 tablespoons chopped fresh mint

For the Hummus:

  • 1 can (15.5 ounces) chickpeas, drained (reserve liquid from can)
  • 1/3 cup liquid from chickpea can
  • 2 small garlic cloves
  • Juice of 1/2 lemon
  • 1/4 cup tahini
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt

Instructions

  1. Place bulgur wheat in medium bowl; cover with about 1 cup of boiling water. Let stand 20 minutes, then drain.
  2. Meanwhile, make Hummus: In food process or blender, puree all ingredients until smooth.
  3. Make Tabbouleh: In medium bowl, whisk together garlic, olive oil, lemon juice and salt. Add remaining ingredients, including bulgur; toss to combine.
  4. In medium bowl, stir together Hummus and 1/2 of Tabbouleh. Transfer to serving bowl; mound remaining Tabbouleh on top. Serve with crackers, pita, pita chips or vegetables.