Hummus, Tabbouleh & Baba Ganoush are three of my favorite vegetarian Mediterranean / Middle Eastern recipes. My Hummus, Tabbouleh & Baba Ganoush recipes are all light, healthy and easy to make, they are perfect on a hot summers day with my toasted pita bread recipe, and my light and healthy Mediterranean Salad recipe.
My secret to delicious hummus is, I quit adding the liquid from the chickpeas to my Hummus, it doesn’t taste good and I didn’t think it was adding anything to the finished product. If you doubt this, do yourself a favor, taste a spoonful of the liquid from the chickpeas. It’s pretty gross, right? If an ingredient doesn’t taste good on its own, then why on Earth have we all been adding it to our Hummus all these years? Rather than the chickpea liquid, I puree slices of cucumber along with the chickpeas, the liquid from the cucumber thins the hummus to the proper consistancy and adds great flavor to the hummus.
Here’s my Hummus recipe:
- 3 cups Chickpeas (Garbanzo Beans), Drained, Rinsed (2 cans will leave a few chickpeas for garnish)
- 1 Lemon, Zest, and Juice
- 3 Tablespoons Tahini
- 3 Tablespoons Olive Oil
- 3 Cloves Garlic, Crushed and Chopped
- ½ Teaspoon Red Pepper Flakes
- ½ Teaspoon Paprika
- 1 ½ Teaspoons Salt (to taste)
- 1 Cucumber, Sliced
- 1 Teaspoon Fresh Dill (optional)
-Drain and rinse chickpeas
-Add garlic, lemon juice and zest to a food processor, puree until smooth
-Add ½ of the cucumber, chickpeas, and spices (except salt)
-Puree, begin adding slices of cucumber until you reach the desired consistency
-Add salt in small quantities, taste. Add until you get to the desired amount of salt. The taste of salt in hummus changes overnight, so you may need to add more the next day (weird, right?)
-Add fresh dill if desired, it goes really well with the cucumber (try a ½ cup of hummus with dill in it first to see if you like it)
Tabbouleh is a light vegetarian salad made of finely chopped fresh parsley, bulgar wheat, tomatoes, onions, cucumber, and mint, with a light lemon and olive oil dressing. It is a very simple recipe with only a few ingredients and only takes a few minutes of preparation. Crisp, cool and refreshing, my Tabbouleh recipe is a perfect starter or side salad great for a picnic or backyard cookout on a hot summer day.
Don’t cook the bulgar wheat based on the package directions. Bulgar wheat is already partially cooked and then dehydrated for packaging. To reconstitute the bulgar wheat, simply soak it in the lemon dressing for at least two hours before you mix it with the other ingredients. The bulgar wheat will be perfectly al dente and will have absorbed all the great flavors in the dressing and your Tabbouleh will be more flavorful and not watered down.
Here’s my Tabbouleh recipe:
- ¼ Cup Bulgur Wheat
- ¼ Cup Lemon, Zest, and Juice
- ¼ Cup Olive Oil
- ¼ Cup Water
- 1 ½ Cups Fresh Parsley, Chopped
- ¼ Cup Fresh Mint, Chopped
- ¼ Cup Scallions, Sliced Thinly
- ½ Cup Tomatoes, ¼-inch Dice
- ½ Cup Cucumber, ¼-inch Dice
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
-Combine Bulgur Wheat, olive oil, lemon juice and zest, and water. Let sit at room temperature at least 2 hours to soften wheat
-Combine all the remaining ingredients in a mixing bowl, cover and refrigerate.
-Combine the wheat mixture with the salad, mix well
-If the wheat is too dry add additional lemon juice or a small amount of water or olive oil
Baba Ganoush, a mild tart, smoky and garlicky 5-ingredient starter dish from the eastern part of the Mediterranean and the Middle East. My Baba Ganoush recipe is made with roasted eggplants, fresh lemon juice, tahini, and garlic. It’s has a terrific flavor and is super easy to make, the eggplants roasted either on the grill over an open flame or roasted in the oven. I prefer roasting it over an open flame, blackening the skin until completely charred and the flesh is creamy smooth.
Most Baba Ganoush recipes have all the ingredients pureed until perfectly smooth. It can, however, be simply mashed with a fork, leaving it with a more interesting texture. There are a lot of seeds in some eggplants, which could make it less visually appealing if not pureed in a food processor. But, since Baba Ganoush is a centuries-old recipe, it is definitely more authentic to be mashed rather than pureed. I personally don’t think a few seeds are that big of a deal and I like the texture of a mashed Baba Ganoush rather than pureed.
Here’s my Baba Ganoush recipe:
- 3 Whole Egg Plants
- 3 Cloves Garlic
- 3 Tablespoons Tahini
- 1 Teaspoon Salt
- 2 Tablespoons Lemon Juice
- ½ Cup Fresh Parsley, Chopped
- 1 Teaspoon Red Pepper Flakes
- ½ Teaspoon Cumin
- 2 Tablespoons Olive Oil, Drizzle as Garnish
-Light charcoal grill
-Place whole eggplants on the grill, directly over flames, rotate every 5 minutes until completely blackened. Do not puncture, let the flames cause the skin to burst
-Remove eggplants from the grill and scrape the insides into the food processor
-Add all ingredients (except olive oil) to the food processor and puree
-Drizzle with olive oil
I hope you love these recipes as much as we do, pair them with some of my other Mediterranean recipes from my Food Blog.