The Irregardless Cooks: Hummus and Tabouli

This week, we are sharing two recipes out of Arthur Gordon’s cookbook from the 80’s, The Irregardless Cooks. The Cafe’s tabouli and hummus are featured on a few of appetizers that have become a staple for many regulars at the Cafe.

If you want to try them at the Cafe before making them at home, come by at lunch or dinner to try the Middle Eastern Platter (vegan) or at dinner to try the Falafel Platter (vegan).

See the recipes below:

Hummus
Makes 2 cups
2 cups cooked chick peas (garbanzo beans)
one-half cup tahini
2 and one-half tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons water
2 cloves garlic, minced
salt to taste
2 tablespoons parsley, chopped

In a blender combine about one-fourth of the peas, lemon juice, water, oil, garlic, and chopped parsley. Blend on high speed, adding the remaining peas and the tahini, until it is all pureed. Salt to taste.

Tabouli Salad
Makes 2 cups
2 tablespoons bulgar
one-fourth cup, hot water
1 bunch parsley, chopped fine
2 tablespoons chopped fresh mint (1 tablespoon dried)
2 tablespoons olive oil
2 tablespoons lemon juice
1 large garlic clove, minced
one-half tomato, peeled, seeded, chopped fine
one-half medium cucumber, peeled, seeded, chopped fine
salt to taste

Pour hot water over the bulgar and let sit for thirty minutes. Mix the parsley, mint, tomatoes, and cucumbers. Add the soaked bulgar and mix well. In a separate bowl whisk the oil, lemon juice, garlic, and salt for two minutes. Pour over salad and stir.

Irregardless
lubana@irregardless.com