Tabouleh, Hummus and Pita Crisps

I think I gave the students too much bulgur wheat for the Tabouleh since most groups had a lot more than two cups after the wheat had absorbed all the water. We'll work on correcting that for next year. (Yes, I'm being optimistic that there will be a next year.) Otherwise, everything looked incredibly delicious! We had some leftovers for the teachers' lunch today. Hope everyone enjoyed! The recipes follow below.

                                                                        TABOULEH

Ingredients:

2 ripe tomatoes

2 green onions

2 C parsley

1 freshly squeezed lemon

2 C bulgur wheat or couscous

¼ C olive oil

Directions:                                                                                    Place bulgur wheat in a small bowl and just cover with boiling water. Allow to soak.

Wash tomatoes, green onions and parsley. Chop finely. Squeeze lemon juice over the mixture. Add bulgur wheat and mix thoroughly. Drizzle all with olive oil and serve.

Hummus and Pita Bread

Ingredients:

1 - 16 oz can of chickpeas/garbanzo beans

1/4 C liquid from can of chickpeas

3 T lemon juice

1-1/2 T tahini or sesame oil

2 garlic cloves, crushed

1/2 t salt

2 T olive oil

Directions:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until smooth. 
Serve immediately with fresh or toasted pita bread, or cover and refrigerate up to three days.

Toasted Pita Bread

Preheat oven to 400 degrees.  Brush both sides of pita bread with olive oil. Sprinkle lightly on top with salt and pepper.

Cut pita bread into eight wedges. Place pieces in single layer on baking pan. Bake for five minutes or until lightly browned.