Lebanese Mezze : Houmous, Tzatziki, Parsley and Coriander Taboule

Serves 4  - Preparation time: 30 minutes (+ 20 minutes cooling time)

Ingredients : 

For the houmous:

  • 200 g tinned chickpeas
  • ½ clove of garlic
  • 1 tbsp lemon juice
  • 1 tbsp peanut butter
  • 3 cl olive oil
  • 1 pinch of La Baleine Essential salt

 

For the tzatziki:

  • 1 grated cucumber
  • 1 Greek yoghurt
  • ½ clove of garlic
  • 1 tbsp olive oil
  • 1 pinch La Baleine Essential salt
  • 1 pinch of pepper


 

For the Lebanese tabouleh:

  • 1 bunch of parsley, chopped
  • ½ bunch of mint, chopped
  • ½ tomato, diced
  • 40g bulghur wheat
  • 1 tsp lemon juice
  • 3 tsp olive oil
  • 1 pinch of La Baleine Essential salt
Lebanese Mezze : Houmous, Tzatziki, Parsley and Coriander Taboule recipe

Instructions :

  1. Prepare the houmous: blend the chickpeas with one to two tablespoons of water. Add the lemon juice, garlic, peanut butter, olive oil and Essential salt. Continue to blend until the mixture is perfectly smooth. 

  2. Prepare the tzatziki: grate the cucumber, add the salt, and leave to drain for 10 minutes. Press down on the mix to ensure that all that water comes out of the cucumber. Mix with the rest of the ingredients in a salad bowl and leave to chill.

  3. For the Lebanese tabouleh: soak the bulghur wheat in water for 20 minutes, then drain. Put all of the ingredients in a bowl and mix.