Ingredients

• 1 chickpeas, drained and rinsed
• 3 tablespoon tahini
• 3 tablespoon lemon juice, fresh squeezed
• 2 clove garlic, minced
• 2 tablespoon extra virgin olive oil
• 0.5 teaspoon ground cumin
• 1 salt and black pepper
• 1 cup fresh flat-leaf parsley, finely chopped
• 0.5 cup fresh mint, finely chopped
• 1 cup bulgur wheat
• 1 cup water, boiling
• 2 cup cherry tomatoes, halved
• 1 red onion, finely diced
• 2 tablespoon lemon juice, fresh squeezed
• 3 tablespoon extra virgin olive oil
• 1 salt and pepper
• 1 cup Kalamata olives
• 1 cup feta cheese, crumbled
• 1 roasted red peppers, sliced
• 2 cucumbers, sliced
• 8 whole wheat pita bread
• 2 lemon, cut into wedges
• 1 tablespoon water

Steps

1. Place drained chickpeas, tahini, 3 tablespoons lemon juice, minced garlic, 2 tablespoons olive oil, and cumin in a mixing bowl.
2. Mash and stir the hummus ingredients vigorously until creamy, about 2-3 minutes, adding water 1 tablespoon at a time if needed to reach a smooth, spreadable consistency.
3. Season hummus with salt and black pepper to taste, then transfer to a small serving bowl.
4. Pour 1 cup boiling water over the bulgur wheat in a separate mixing bowl, cover tightly, and let it sit for 10 minutes to hydrate.
5. Once bulgur has absorbed the water and cooled slightly, fluff it with a fork.
6. Add the chopped parsley, mint, halved cherry tomatoes, and finely diced red onion to the bulgur.
7. Drizzle the tabbouleh with 2 tablespoons fresh lemon juice and 3 tablespoons olive oil, then toss gently to combine.
8. Season tabbouleh with salt and pepper to taste.
9. Arrange four serving plates or a large platter with the hummus in the center, tabbouleh on one side, and Kalamata olives, crumbled feta, roasted red pepper slices, and cucumber slices in small clusters around the plate.
10. Place lemon wedges on the rim of each plate and warm or arrange pita bread wedges alongside the mezze.
11. Serve immediately, encouraging guests to fill pita bread with hummus, tabbouleh, and other components.