Hummus with ‘festive’ Tabouli 

This revolutionary hummus recipe is topped with a very festive looking tabouli for a quick, easy, inexpensive and make-ahead appetizer!  What more could you need this holiday season!   It is important to use 'fine' or extra fine bulgur wheat, available at Middle Eastern stores (as is the tahini, do not substitute peanut butter).  

The mini cucumber & sliced cherry or grape tomatoes resemble little ornaments, along with the flat-leaf parsley giving this a very festive look!  

1-398ml can chickpeas
1 large lemon
1 large clove garlic, crushed
2/3 cup tahini paste
kosher salt, to taste

¾ cup fine bulgur
5-6 sprigs flat leaf parsley 
½ pint grape tomatoes
1 mini cucumber 
Zest & Juice of 1 lemon 
2 tbsp. Olive oil 
Pinch of salt 

1. In a heatproof bowl place bulgur in a mixing bowl along with a pinch of salt.   Add 3/4 cup boiling water.   Let stand until hydrated.   
2. Slice tomatoes & cucumbers into rounds.  Coarsely chop parsley and mix all vegetables together with salt, juice & zest of lemon, and 2 tbsp. Olive oil.   
3. Fluff up bulgur and add into vegetables.   
4. Make Hummus:  Place garlic & lemon juice in the bottom of a blender. Add a pinch of salt and blend until smooth.
5. Top with 3-4 ice cubes.
6. Spoon out chickpeas into the blender (bring that flavourful aquafaba with it...you may need to add all of the 'bean juice'). 
7. Add tahini.
8. Blend, adding aquafaba to make a creamy consistency.
9. Hummus will be pourable at first, but will thicken as it stands. Pour onto a shallow plate.  
10. Top hummus with festive tabouli!  Serve with warm pita bread.