Humus Ingredients:

2 cans chickpeas, rinsed
2 cloves garlic, minced
4 Tbsp. tahini (sesame paste)
juice of 1 big lemon
1/2 to 1 tsp. salt, or to taste
Directions:

Combine all ingredients in a food processor, adding enough water to make a smooth paste. Cover and set aside.

Tabouli Ingredients:

1.5 cups dried bulgur (cracked wheat)
8 oz. crumbled feta cheese
1 can chickpeas, rinsed
1 green pepper, seeded and chopped
1 yellow or orange pepper, seeded and chopped
4 scallions, chopped
2 cucumbers, seeded and chopped
2-4 tomatoes, chopped
1 big bunch fresh mint (or 2 little plastic packages), chopped
1 bunch fresh parsley, chopped
2 lemons
olive oil
salt
pepper

Put the bulgur in a bowl and cover with very hot water; set aside. Chop and combine the rest of the ingredients (except the last 4) in a really big bowl that has a tight cover (like Tupperware). Check the bulgur for softness, then drain it and press out all the water you can. Dump it in the big bowl.

In a smaller bowl, squeeze the lemons and add as much olive oil as there is lemon juice. Add salt (another 1/2 to 1 t. or so) and fresh ground pepper (I like a lot). Stir it up and pour over the ingredients in the big bowl. Snap on the cover and shake like crazy; get everything really mixed up.

To serve, spread some humus in a bowl and top with tabbouli. You can eat it right away (I always do), but it’s best after a few hours, when all the ingredients have had a chance to meet each other.

Feel free to toy with the ingredient’s list until you’ve created your perfect dish.

This recipe was contributed by Kris from the Radiant Recovery Community Forum.