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hummus and tabouli

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hummus and tabouli

recipes by Mrs. M.

Authentic Syrian recipes courtesy of our dear friend, Mrs. M.



1 15.5 oz can drained chickpeas (reserve 1/3 cup of liquid)
1/3 cup of chickpeas liquid
1 medium clove garlic
1/3 cup lemon juice
1 1/2 tablespoons mr. pete’s
1 teaspoon sea salt
4 tablespoons tahini (sesame paste)


Add all ingredients, except the tahini into the food processor. Blend until smooth.

Add the tahini and blend. 

Adjust seasoning to taste.

Optional: When serving, sprinkle hummus with cumin, paprika, and drizzle one tablespoon of mr. pete’s.

Serves 5 — Enjoy!



1/4 cup fine grain #1 bulgur 
2 bunches of flat parsley 
1 cup thinly chopped tomatoes 
3 green onions (scallions) 
1/3 cup mr. pete’s olive oil
1 fresh squeezed lemon juice
mint leaves
1 tsp. sea salt


Soak bulgur in 3/4 cup cold water for approximately 20 minutes. Drain excess liquid and into a medium size bowl.

Wash parsley thoroughly and dry and remove tough stems. Finely chop parsley and add to bowl.

Add finely chopped tomatoes and white part of thinly sliced scallions.

Add 1 tbsp. dried mint leaves or 2 tbsp. fresh mint leaves, thinly sliced.

Add dressing: mr. pete’s, lemon juice, and salt. Mix. Pour dressing over the parsley mixture and gently toss.

Adjust seasoning. 

Serves 5 - enjoy!