Hummus & Tabbouleh

Fresh tabbouleh salad is served on top of a creamy bed of hummus alongside crisp cucumber slices — making this the perfect energizing lunch or light dinner!

Hummus (Inspired by Green Kitchen Stories):
3 cups cooked chickpeas/garbanzos
2 cloves garlic
1/3 cup tahini
1/3 cup fresh squeezed lemon juice
1/3 cup warm water
salt to taste

Tabbouleh:
2 bunches of fresh parsley
1 small tomato
1/2 large cucumber
2 scallions
2 to 3 tablespoons fresh squeezed lemon juice
2 to 3 teaspoons olive oil
salt to taste

Sliced cucumber for serving.

View the full recipe at Faring Well →