There’s so many great store bought hummus varieties out there. Look for red pepper hummus for this recipe! It can be found in the refrigerator section near the specialty cheeses. Artichoke spread is also really yummy as an alternative. To make your own artichoke dip, start with a can of artichokes. Blend them in a food processor with extra virgin olive oil, plenty of fresh lemon juice, salt, parsley, good quality parmesan cheese and a few cloves of garlic. A dash of cayenne pepper. Done! This can keep in the refrigerator for up to 5 days.
- Makes 6-8 servings
- 1 cup cracked freekeh (2 cups cooked)
- 2 1/2 cups water or vegetable broth
- 2 cups flatleaf parsley
- 1/2 cup fresh mint, chopped
- grape tomatoes, diced (I used Little Splenditos® from Trader Joe’s they are just so darn sweet!)
- 1/2 cup seedless cucumber, diced
- 3-4 tablespoons fresh lemon juice
- 3-4 garlic cloves, diced (or 3 teaspoons chopped from jar)
- salt and pepper to taste
- extra virgin olive oil
- store bought red pepper hummus, or any kind of hummus you enjoy
- whole grain or multigrain wraps (I used whole grain with chia seeds in it!)
- Pour water and the freekeh in a saucepan and bring to a boil, cooking for 1 minute. Reduce heat to low.
- Cover and simmer for about 25 minutes until the freekeh is tender. Once cooked, remove from heat and set aside to cool.
- Dice the tomatoes and cucumbers and garlic.
- Add all ingredients in a large bowl and mix well with a spoon. Taste and adjust seasoning if needed.
For wraps, simply spread hummus on the wrap, add the taboulli mixture and serve rolled up or open faced.