Easy Creamy Hummus & Tabbouleh Recipe – Vegan – Gluten Free Optional

Easy Hummus & Tabbouleh Recipe - Vegan Rich Bitch Cooking Blog

When I was about 22 years old I would go to this brand new little cafe everyday and often twice a day. I only stopped going when I moved a year later. I lived on their grilled hummus & tabbouleh wrap. I was completely addicted. Damn I want one right now. I had a flash back and remembered how much I loved them. Love –> Need –> Now. So this was me trying to recreate them. I ate most of this batch with veggie sticks and lettuce leaves but snuck a tortilla or two in the mix. The trick to making this AMAZING is having a large enough tortilla that you can wrap around it to that you can seal and grill. Hot tortilla with cold bits of tabbouleh & creamy hummus………oh my god. The hot and cold combo is my fave. Nuff about me, I’d recommend turning these into a party platter of tiny bite size wraps. Make a wrap, cut it into a bunch of pieces and stick with toothpick.

Hummus

  1. Put a can of chickpeas in food processor and blend with the following
  2. 2 TB olive oil, 2 TB tahini, juice from 1 lime or lemon, 4 tablespoons water, salt and herbs (dill, parsley, even olives or jalapenos mix nicely)
  3. Taste and check texture, add more water or citrus if needed

Tabbouleh

  1. Cook or soak overnight 1/3 of cup of bulger, couscous or quinoa <– Gluten free option
  2. Dice a ton of parsley &  Chop a ton of tomato and however much fresh onion you liked (soak chop onion to take off the bite)
  3. Mix grain with herbs and veggies
  4. Add salt, 1 or 2 TB olive oil & 2 lemon’s (or lime) juice
  5. This will taste epic after sitting overnight

For more details on this recipe watch my video below

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3 comments

  1. Looks delicious! Never new I could make couscous without cooking WOOT WOOT!!!
    Tip for you: Buy a high grade Lemon or Lime essential oil. When you run out of lemons or limes, you can add 1 drop…seriously start with 1 drop of the oil of choice, sometimes you have to actually dip a toothpick into the top and only use that tiny little bit on the toothpick because it’s so concentrated. It actually is cheaper than buying fruit, and you are getting a higher, more potent amount. Do not buy cheap oils, it does make a difference. I have a friend that bought Dill essential oil, makes a vegan mock tuna salad, adds 1 drop and it tastes so delicious! I recommend Doterra or Young Living…cheaper on ebay. 🙂

    • Yeah, I used to buy a bunch of different young living oils back in the day. Dude, the orange oil in some raw vegan chocolate drinks we used to make……………….DIVINE!

      I totally never thought of using them in savory dishes like you’re suggesting. Those all sounds like champion recipe additions. Such good tips!!!

    • And ebay is the way! Cheapest choices for so much. Reviews on amazon then buy on ebay. At least that’s my method.

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