Monday: Mommy Menu ~ Greek!

I love Greek food! Some of my favorite Greek or Mediterranean foods to make are hummus and tabbouleh salad! We always serve hummus with black olives, kalamata olives, sliced tomatoes, sliced cucumbers, and a side dish --either tabbouleh salad or seasoned curly fries.

There are thousands of recipes out there for hummus and tabbouleh salad. I took the best ideas I could find and came up with these two recipes . . .

Hummus
2 cans garbanzo beans, drained and rinsed
1/2 cup tahini
5 small cloves of garlic, (2 large)
2 TB fresh parsley
4-5 lemons, juiced
10 medium black olives
1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. seasoned salt
olive oil & paprika for garnish
1/2 -1 cup water


Juice the lemons!

Add everything to a food processor except the water!

Tahini can be found at your grocery store in the health/natural foods section or near the peanut butter and jelly where they have other nut butters like almond butter, cashew butter. It is made out of sesame seeds.

Blend in the food processor until it is smooth and thoroughly combined. If it is very, very thick, add some water and continue to process the hummus, adding more water until the desired consistency is achieved.

Next, up let's make some Tabbouleh Salad! It's such a fresh, tangy flavor to serve with hummus!

Tabbouleh Salad
1 cup Bulgar wheat
1 tsp. salt
2 lemons, juiced
1 pt. cherry tomatoes
1/2 c. fresh parsley, chopped
1 TB olive oil
1/2 c. green pepper, chopped

Make the Bulgar wheat according to the package, usually you just put the wheat into boiling water, then let it sit for 10 minutes until all the water is absorbed, but double check your package.

Chop some tomatoes! Summer time tomatoes are so flavorful, juicy, and just spectacular! Chop the parsley and green pepper, and mix it together with the prepared Bulgar wheat.

Tabbouleh Salad turns out so fresh and colorful! It makes a wonderful side dish with all kinds of Greek and Mediterranean foods!

I am getting a craving for some homemade hummus! I think I'll make this for our Friday night supper! Oh, and if there are any leftovers, be sure to use them up, because the flavors combine and become even brighter after it sets overnight!