Hommus (Lebanese chickpeas paste) - الحمص بالطحينة

1 can of chickpeas (or garbanzo beans)

1 clove of garlic

2-3 tablespoons tahini paste (sesame paste)

Juice of half a lemon

Salt to taste
Half a cup of water

Put all ingredients in a blender or food processor or blender. If the paste seems too thick, you might need to add a little bit more water, one to two more tablespoons until you get a creamy paste. 
Serve and drizzle olive oil on top right before serving. 

Decoration (optional):
Decorate with few saved cooked chickpeas placed in the middle. Radish slices and some fresh mint. 

Note:
Baba Ghannouj or Eggplant Dip:

Replace the chickpeas with 1 medium grilled and peeled eggplant.

Vegetarian

1

Tabbouli (Lebanese Parsley salad) - تبولة

Ingredients: (makes 2 servings)

1 bunch of parsley (washed, finely chopped, try not to include the long stems)

1 medium onion (optional: some green onions are good too)

1 tomato

Juice of one lemon

Few fresh mint leaves (washed and chopped)

1/2 teaspoon of 7 spices (or allspice)

1/2 teaspoon of salt

2-3 tablespoons of fine burgul (or wheat germs)

6 tablespoons of olive oil (or eye ball it depending on taste)

Dice the onion and mix it with salt and allspice and put it the serving bowl. Dice the tomato and add it to the onion, then add the chopped parsley and mint, bulgur (soak the bulgur in a little bit of water if it's not fine, no need to soak wheat germs, just add it to the ingredients). Add lemon juice, olive oil. Mix all together and serve.You can garnish it with some diced tomatoes.

Tips on how to eat it:In Lebanon we serve it with romaine lettuce hearts or white cabbage. Take a soft leaf of lettuce, fill it with Tabbouli and enjoy a tabbouli boat!

Salads

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