LOEPSlE

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Bulgur Salad With Hummus & Mint Yoghurt Dip

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.

Hummus

1 can chickpeas
1 clove garlic
Lemon juice
Olive oil
Salt
Paprika

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.

Bulgur salad

1/2 cup bulgur
3 small or one large carrot
Chickpeas
3-4 sundried tomatoes in oil
Raisins
1 onion
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

Greek yoghurt
Lemon juice
Salt
Pepper
Fresh mint

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!

xxxLucy

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4 thoughts on “Bulgur Salad With Hummus & Mint Yoghurt Dip”

  1. Lucy! Thank you for your vegetarian posts, I live off of your risotto and hummus recipes! I finally found some Ras el hanout spice and was wondering what other kinds of recipes you recommend using it in? 🙂
    -Madeline

    1. It’s really good in stews as well, with lentils and pumpkin, and pretty much in any dish that can use that warm flavour. I use it all the time! 🙂

  2. I have never heard of bulgur before, can you imagine that? But! Since your “Perfect Pasta Pesto” popped up as a related post, I am going to try it out this week! I just need to find a jar of pesto, which is not as easy as I thought it would be 😉

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