Middle Eastern Delight (vegan). 9/26/20

Garlic hummus, Lebanese tabbouleh, and pita

Although the parsley-forward Lebanese tabbouleh is quite a lot of work, the hummus, salad mix, olives, and pepperoncini are all ready-made. I got my recipe from NY Times Cooking which is behind a paywall but it easy to find other recipes  via Google. Of course I modified the recipe I used by cutting back on the oil and adding some cucumber at the end. My tabbouleh is quite tart which I really like but I did see John sneaking some additional olive oil.

In addition get some ready made salad greens, a brand of hummus that you like, some jarred olives (I like Castelveltranos), and sliced pepperoncini. Spread the hummus on the pita (my favorite is Toufayan whole wheat), add a dab of the tabbouleh, a ring of pepperoncini, a bit of salad greenery and you will be happy.

This entry was posted in Grains, Kitchen tips, Middle Eastern, Vegan, Vegetables, Vegetarian and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s