Thursday, September 23, 2010

Middle Eastern Plater

Some of the best tasting and healthy food comes from the middle east. I make many variations on this platter depending on what I have around the house and can get fresh that day. This one includes homemade hummus, homemade tabbouleh, Greek style yogurt, tomatoes, onions, cucumbers, fresh mint and olive oil.

1 can of chickpeas
3 medium cloves of garlic, smashed
3 oz of extra virgin olive oil
1 tablespoon of tahini (sesame seed paste)
1/2 a lemon, juiced
1 teaspoon of salt
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon paprika

Add 2 cups of water to a saucepan and add the chickpeas and the garlic, turn to medium high and bring to a boil. Boil for 3 minutes and turn it off. Add the chickpeas to a food processor with a few tablespoons of water from the pot. Add the remaining ingredients to the food processor and blend until smooth. Chill and serve.


1/2 cup cooked bulgar wheat (1/4 cup uncooked #2 bulgar)
1/2 cup of fresh parsley, chopped
1/4 cup fresh mint, chopped
1 roma tomato, seeded and chopped
1/8 cup cucumber, seeded and chopped
1/8 cup of onions, diced
3 oz of extra virgin olive oil
1/2 a lemon, juiced
1 teaspoon of salt
1 teaspoon of black pepper
1/4 teaspoon of cumin

Start 1 cup of water on high in a saucepan and bring to a boil. Add bulgar wheat and 1 teaspoon of salt. Stir and then turn of the heat and cover. Let it sit for 30 minutes. Drain with a strainer. Mix bulgar wheat and all of the other ingredients. Stir to combine well. Refrigerate for at least 30 minutes.

I plated up two servings of tabbouleh, hummus and yogurt, then chopped some cucumbers, tomatoes and onions. I finished the platter off with fresh chopped mint, paprika lemons and extra virgin olive oil. Finally I toasted up some whole wheat pita breads and had a healthy and delicious dinner.

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