Tabouleh, Humus, Babaganush
Who doesn’t like these three dips? Amuse-bouche middle-eastern style.
TABOULEH
3oz flat parsley
1 plum tomato
2 scallions
½ cup fine bulgur
I cup boiling water
I tablespoon extra virgin olive oil
2 tablespoons fresh squeezed lemon juice
Salt to taste
HUMUS
I can garbanzo beans
7 tablespoons tahini
2 tablespoons olive oil
1 garlic clove
Salt to taste
Juice of half freshly squeezed lemon
½ cup hot water
BABA GANOUSH
1 medium size eggplant
2 tablespoons tahini
1 garlic glove
1 tablespoon fresh flat parsley
Salt and freshly ground black pepper to taste
Find the full recipe at the March issue of MAZA Cooking Journals available at the iTunes store.
