LAYERED HUMMUS DIP WITH FETA & TABOULI
Layered Greek Dip with Hummus, Cucumber, Tabouli Salad and Feta Cheese is a Unique Mediterranean inspired dip that screams of delicious, Greek flavors. Easy appetizer dip combined homemade with store bought hummus - plus so easy to alter with your own Greek ideas.
Provided by Trisha Haas - Salty Side Dish
Categories Appetizer Recipes Dip Recipes
Time 20m
Number Of Ingredients 15
Steps:
- Before you get started, first prep your Greek Yogurt Layer. Combine all ingredients for that recipe (separately listed above) in a bowl and set in fridge till ready to use.
- Peel and dice English Cucumber.
- Starting with hummus, layer by emptying the whole container of Hummus onto a serving platter and spreading out with a spatula.
- Add prepped Greek Yogurt Dip on top of the hummus layer.
- Sprinkle Tabouli Salad as 3rd layer.
- Add diced English Cucumber on top of Tabouli Salad.
- Finish with a generous sprinkling of Feta Cheese crumbles on top.
- OPTIONAL: If you are adding Kalamata olives, add them now.
- Serve dip with pretzels, tortilla chips, vegetable sticks, or pita bread.
Nutrition Facts : ServingSize 1 g, Calories 225 kcal, Carbohydrate 8 g, Protein 6 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 514 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 15 g
LAYERED HUMMUS, TABBOULEH & FETA PICNIC BOWL
This salad combines delicious meze-type dishes and a layering of several Greek and Middle Eastern-inspired flavours that marry together as they sit in the fridge
Provided by Jane Hornby
Categories Lunch, Main course
Time 35m
Number Of Ingredients 13
Steps:
- First, make the tabbouleh. Tip the bulgur into a saucepan, cover with water, season with salt, then bring to the boil and simmer for 15 mins until tender. Drain in a sieve, rinse under cold running water, then leave to drain over the pan. Mix the mint and parsley with the tomatoes, onion and drained bulghar. Whisk the lemon zest and juice and oil together with seasoning, then toss with the bulgur.
- Spoon the hummus into the bottom of a portable picnic bowl or large Tupperware (or use a large plastic mixing bowl, as you can cover it tightly with cling film later). Scatter with the chickpeas, then sprinkle with seasoning and drizzle with a little oil. Spoon the tabbouleh on top. Now top with the feta and olives, then tear over the lettuce leaves.
- Cover the bowl tightly with its lid or some cling film. Put a little more olive oil in a sealed container to take with you, then chill the salad for up to 24 hrs.
- To eat, drizzle the olive oil over the leaves, then scoop the salad onto serving plates, making sure everyone gets a bit of each layer. Serve with the flatbreads for everyone to tear and share.
Nutrition Facts : Calories 768 calories, Fat 58 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 2.85 milligram of sodium
TABBOULEH WITH HUMMUS AND FETA CHEESE WRAPS
Steps:
- Combine 1 1/2 cups hot water and bulgur in large bowl. Cover tightly and let stand until bulgur is tender, about 45 minutes. Strain bulgur. Place bulgur in clean dry towel and squeeze out any excess liquid. Return bulgur to bowl. Add tomatoes, parsley, onions, cucumber, radishes, cheese, mint and lemon peel to bulgur. Stir to combine. Whisk oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Add all but 2 tablespoons dressing to bulgur mixture. Toss to combine. Season tabbouleh to taste with salt and pepper. Spread wrap with hummus, mound tabbouleh in the center. Drizzle with remaining dressing. Roll and serve.
FRUITY TABBOULEH WITH FETA
Use up a few storecupboard staples in this bulgur wheat salad packed with dried fruit, nuts and herbs
Provided by Ren Behan
Categories Lunch, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Boil the kettle. Put the bulgur wheat in a sieve and rinse with cold water until the water runs clear. Drain well and transfer to a mixing bowl. Pour over 200ml boiling water and 1 tbsp olive oil, cover with a plate and leave to soak for 30 mins. Meanwhile, put the couscous into a second mixing bowl with 1 tbsp olive oil, just cover with boiling water, then cover with a plate and leave to stand for 5-10 mins.
- Once the bulgur wheat and couscous are ready, put them in a mixing bowl and fluff up the grains with a fork. Stir through the nuts and dried fruit, too.
- Whisk together the lemon zest and juice, herbs, remaining olive oil and the garlic. Pour over the grains, nuts and fruit, and stir everything together well with some seasoning. Transfer to a serving plate, scatter with the crumbled feta, and serve with grilled lamb or pork chops, if you like.
Nutrition Facts : Calories 829 calories, Fat 50 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 35 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.4 milligram of sodium
TABBOULEH III
Steps:
- Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
- In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.
Nutrition Facts : Calories 243.6 calories, Carbohydrate 19 g, Fat 18.5 g, Fiber 4.6 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 593.5 mg, Sugar 1.9 g
FRUITED TABBOULEH WITH WALNUTS AND FETA
Here's a simple and terrific side for a Mediterranean meal. Mix up the salad in 20 minutes, then chill and serve.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h20m
Yield 10
Number Of Ingredients 14
Steps:
- Place bulgur in large heatproof bowl. Pour boiling water over bulgur; stir. Let stand about 1 hour or until water is absorbed.
- Stir in orange juice, oil, cucumber, onion, cranberries, parsley, mint, orange peel and salt; toss well. Cover; refrigerate 2 to 3 hours or until well chilled.
- Just before serving, stir in chopped orange; sprinkle with walnuts and feta cheese.
Nutrition Facts : Calories 200, Carbohydrate 21 g, Cholesterol 5 mg, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 210 mg, Sugar 7 g, TransFat 0 g
TABBOULEH WITH AVOCADO AND FETA CHEESE
Categories Salad Dairy Herb Vegetable Vegetarian Feta Avocado Fall Bulgur Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine 1 1/2 cups hot water and bulgur in large bowl. Cover tightly and let stand until bulgur is tender, about 45 minutes. Strain bulgur. Place bulgur in clean dry towel and squeeze out any excess liquid. Return bulgur to bowl.
- Add tomatoes, parsley, onions, cucumber, radishes, cheese, mint and lemon peel to bulgur. Stir to combine. Whisk oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Add all but 2 tablespoons dressing to bulgur mixture. Toss to combine. Season tabbouleh to taste with salt and pepper.
- Add avocado slices to remaining dressing; toss to coat. Mound tabbouleh on platter. Garnish with avocado slices.
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