Savory Hummus and Tabouli

This is a VERY tasty hummus and tabouli dish that is very simple to make although takes some time and planning. I promise that the results are well worth the wait. A fantastic summer meal.

HUMMUS
(serves 8)

2 cups Garbanzo Beans
1 cup Adzuki Beans
3 Shakes of Hing (asafoetida)
Few Strips of Kombu

3 tbs Olive Oil
3 tbs Tahini
Half a Lemon or Lime
3 tsp of Mustard (stone ground mustard, preferably without salt)

Optional:
- Splash of Bragg
- Shake of Cayenne Pepper
- Parsley or Cilantro
- A couple of chopped Cashews

Soak adzukis and garbanzos over night. Drain. Then add some hing (few shakes) and kombu. Put in pot and add water so that there is one half and inch of water above the mixture. Bring to boil.

Turn it down to simmer once at boil – cover leaving lid slightly ajar allowing for steam to escape. Let simmer until soft (around an 1 to 2 hours). Be sure to heck in on them after the first hour.

When done let cool off a little. Then put them in the blender (fill 1/2 to 3/4 of blender at a time). Add to blender some of the liquid left from pot in blender with beans. Add olive oil, 3 tahini, mustard and squeeze in half a lime or lemon.

OPTIONAL ‡ you may add a splash of braggs (1-3 tsp depending on individual), a few shakes of cayenne pepper.

Blend mixture.

Serve as is or garnish with parsley or cilantro and a couple of chopped chashews.


TABOULI
(serves 8)

3 cups Bulgar Wheat
3 cups Water
Parsley (Italian parsley is good, but any will work)
Cilantro (optional)
1 Cucumber
2 Medium Tomatoes
A shake of Black Pepper
2 tbs Olive Oil
A squeeze of Lemon or Lime

Put bulgar wheat in a bowl. Add water to bowl (may need more depending on the humidity). Let it sit for about an hour. Check it, it should get soft but still be chewy. There should be no excess water.

Finely chop up parsley, cilantro, cucumber and tomatoes. Add these to wheat with the black pepper, olive oil and lemon or lime. Then that is it.