Today I have a recipe for you; a delicious hot (or cold) bulgur salad, with pita bread, homemade hummus and homemade mint yoghurt dip. This recipe is all vegetarian and can easily be made vegan by leaving out the yogurt dip or substituting vegan yoghurt!
I don’t like cooking with set measurements, so use however much of these ingredients as you personally like.
1 can chickpeas
1 clove garlic
Combine your chickpeas with a clove of garlic, a good dash of lemon juice, about a tbsp of olive oil, a pinch of salt and a dash of sweet paprika. Blend everything together.
1/2 cup bulgur
3 small or one large carrot
3-4 sundried tomatoes in oil
1 clove garlic
Ras el hanout
Fresh mint (for garnishing)
Pour the bulgur into a deep plate, then cover with boiling water. Cover with another plate and leave to steam for 15 minutes. Drain the excess water.
In the meantime, heat up a tbsp of the sundried tomato oil in a pan. Sauté one dices onion and one finely chopped clove of garlic, then add a good dash of ras el hanout spice mix. Add your carrots and allow to soften over medium heat for a few minutes. Add your chickpeas and some chopped up slices of sundried tomato. Add a handful of raisins and let everything simmer for a few more minutes.
When it’s done, add your cooked bulgur to the pan and combine everything. Garnish with a few fresh mint leaves.
Mint Yoghurt Dip
Combine all the ingredients to taste. This tastes best if you allow the flavours to develop for about half an hour before serving.
Serve the bulgur salad with toasted pita bread, to use with the dips. Enjoy!