What's The Matta
Finished meal

Hummus and Tabouleh

On the first day of our holiday we decided to go with something fresh and vibrant and hopefully even good for us.

Hummus

I’ve heard that there are a few different ways of making hummus but most involve chickpeas. We were at a trivia quiz a while ago and could not remember one of ingredients of hummus. It’s not a common household item. I’m talking about tahini – ground sesame seeds. It tastes a bit like peanut butter.

Anyway the recipe is easy – you just blend all the ingredients together.

Ingredients

  • 1 can chickpeas or garbanzo beans
  • 1/4 cup liquid from can
  • 3-5 tablespoons of lemon juice
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  1. Drain chickpeas or beans but keep 1/4 cup of the liquid
  2. Blend all the ingredients except the olive oil together until smooth
  3. Transfer to a bowl and form a depression in the hummus
  4. Add the olive oil to the hole in the hummus

I think I added too much tahini – I don’t really measure unless it’s baking. The hummus tasted strongly of sesame. I now know for next time.

Tabouleh

Tabouleh

Tabouleh

Tabouleh isn’t the first thing that comes to mind when thinking ‘salad’ but recently we’ve started exploring the breadth of salad and salad like dishes. At our favourite kebab shop – Kebab Slateen Hamilton – tabouleh is one of the optional extras. We get it every time.

Tabouleh calls for bulgur wheat, something we could not find in our local supermarket. Instead we decided to go for a similar item – Quinoa - surprisingly pronounced ‘keen wah’. It’s an Incan crop referred to as the ‘mother of all grains’. 2013 has been declared International Year of Quinoa by the United Nations, fun fact.

Ingredients

  • 2 bunches of fresh parsley
  • 2 tablespoons of fresh mint
  • 1 red onion, diced
  • 2 tomatoes, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup quinoa (or bulgur)
  • 6 tablespoons lemon juice
  • 6 tablespoons extra virgin olive oil
  1. Quinoa expands 1:3 so 3 cups of cooked quinoa is made from 1 cup of uncooked grain
  2. Rinse the quinoa well in cold water and drain
  3. Add water to quinoa 2:1, for every cup of quinoa add two cups of water
  4. Simmer for 15 – 20 minutes or microwave in a steaming container for 5 minutes
  5. Cooked quinoa is a little transparent except for the small spiral sprout
  6. Fluff up the quinoa with a fork
  7. Use stock instead of water for a tastier quinoa
  1. Combine parsley, mint, onion, tomatoes and quinoa
  2. Sprinkle lemon juice, salt, pepper and olive oil on top

Tabouleh survives okay in the fridge. We eat this for a couple of days.

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This entry was written by Big T and published on January 14, 2013 at 6:56 am. It’s filed under Culinary artistry and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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